Watercress and Broadbean Pesto
A very nice pesto. No one needs to know it's also a particularly healthy recipe.
- Place all the ingredients except the oil in a food processor. Blend until very finely chopped. Leave the machine running, and pour the olive oil in slowly until it is all in and all mixed in. Season with salt and pepper.
- To serve, mix into a pasta. If you have any watercress left, it makes a nice garnish.
Will keep for 4 days in fridge. Or freeze.
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