This vibrant vegan watercress pesto is a fresh and flavourful twist on the classic. Packed with peppery watercress, nuts, and zesty lemon, it’s a delicious way to add a burst of taste to your meals. Perfect for stirring into pasta, spreading on sandwiches, or drizzling over roasted veggies, it’s as versatile as it is tasty.
![Watercress Pesto [vegan] | The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2021/07/Watercress-Pesto-vegan-82-%C2%A9-Annabelle-Randles-The-Flexitarian.jpg)
Vegan Watercress Pesto – Fresh & Flavoursome
Vibrant, fresh, and packed with flavour, this watercress pesto is not only delicious but also bursting with nutritional goodness. The peppery kick of watercress adds a unique twist to the classic pesto. Stir it into pasta, spread it on toast, or drizzle it over roasted vegetables, this bright and wholesome pesto is a simply delicious.
A great source of iron, calcium, folate, dietary fibre, antioxidants, vitamin A, C and vitamin K, watercress is nothing short of a superfood and is so incredibly versatile.
Watercress is an indigenous plant in the UK that thrives in slow-moving water. Wild watercress grows freely in rivers, and for a very long time, people foraged on it. Nowadays, it is grown on watercress farms such as this one.
What To Serve This Watercress Pesto With?
Watercress pesto is a versatile and tasty sauce that pairs well with a variety of dishes. Whether you’re serving it with pasta or rice, using it as a spread on flatbread, or as a topping for pizza, this flavourful pesto is sure to please.
It also complements roasted vegetables and other grains, making it a great addition to any meal.
Other Homemade Pesto Recipes To Try
How To Make This Watercress Pesto
Making your own pesto is so easy and rewarding. You can mix and match flavours and also reduce the amount of salt commonly found in commercial pesto brands without compromising on taste.
To balance out the strong, peppery flavour of watercress, I’ve added some fresh basil and mint to this pesto recipe. The combination of these herbs creates a delicious and unique flavour that pairs perfectly with a wide range of dishes such as pasta, sandwiches, or dip for veggies.
You can make this recipe in a food processor or a blender blitzing the ingredients until you get your desired consistency. I prefer mixing the olive oil afterwards to avoid any bitter aftertaste. For maximum flavour, make sure you use some high-quality extra virgin olive oil.
For best results make sure you grate the garlic clove first otherwise you might end up with big chunks of garlic in your pesto.
Instead of pine nuts, I am using cashew nuts and I have substituted cheese with nutritional yeast to make this watercress pesto 100% plant-based.
How Best To Store It?
When it comes to storing this watercress pesto, it’s best to keep it in an airtight container in the refrigerator. It can last for up to a week, but it’s recommended to consume it within 3-4 days for optimal freshness and flavour.
If you want to extend its shelf life, you can also freeze it in an ice cube tray and transfer the cubes to a freezer-safe container for up to 3 months. Just remember to thaw it in the refrigerator before using it again.
I hope you enjoy this watercress pesto recipe as much as we do. If you do make it, don’t forget to tag me on Instagram!
![Watercress Pesto [vegan] | The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2021/07/Watercress-Pesto-vegan-82-%C2%A9-Annabelle-Randles-The-Flexitarian-500x500.jpg)
Watercress Pesto [vegan]
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 100 g watercress
- 30 g fresh basil
- 20 fresh mint leaves
- 1 grated garlic clove
- 2 Tbsp lemon juice
- 1 lemon zest
- 50 g unsalted cashews
- 1/4 tsp salt
- 2 Tbsp nutritional yeast (or grated vegan Parmesan, or conventional Parmesan for non-vegans)
- 6 Tbsp extra-virgin olive oil + extra if needed
Instructions
- Except for the olive oil, put all the ingredients into a food processor or blender. Blitz together until the mixture has a fine texture.100 g watercress, 30 g fresh basil, 20 fresh mint leaves, 1 grated garlic clove, 2 Tbsp lemon juice, 1 lemon zest, 50 g unsalted cashews, 1/4 tsp salt, 2 Tbsp nutritional yeast
- Transfer to a bowl. Mix in olive oil until you have your desired consistency. Transfer to an airtight jar. Keep refrigerated when not using.6 Tbsp extra-virgin olive oil
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/watercress-pesto-vegan/
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