Watercress Pesto [vegan]

This watercress pesto is delicious with pasta or rice. Bursting with zingy lemon notes, it does not compromise on taste.

5 from 2 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, Raw Recipes, Soya-Free Recipes, Vegan Recipes, Vegetarian Recipes

Prep Time 10

Total Time 10

Course Sauces & Condiments

Cuisine Italian

Servings servings

Calories 94 kcal

Equipment

Blender

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

Serving: 1servingCalories: 94kcalCarbohydrates: 3gProtein: 2gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 54mgPotassium: 102mgFiber: 1gSugar: 0.4gVitamin A: 469IUVitamin C: 6mgCalcium: 21mgIron: 1mg

Find this recipe online:

Watercress Pesto [vegan]

https://theflexitarian.co.uk/recipe-items/watercress-pesto-vegan/