Watercress, Spinach and Rocket Pesto Recipe
The watercress in this recipe makes the pesto particularly nutritious and lends it a peppery taste. The rocket (aka Arugla) leaves lend depth with mildly bitter tones.
Wash the watercress, spinach, basil and rocket (aka arugula) and let dry. Remove the basil leaves from their stalks; you don't need to remove the watercress leaves from their stalks.
Peel the garlic cloves and toss into food processor.
Toast the pine nuts for 3 to 4 minutes in a dry, heated frying pan; don't let them brown. Toss into food processor to join the garlic.
Juice the lemon. Set aside.
Add the grated parmesan to the food processor, along with the salad leaves and the pepper.
Whiz until ingredients are finely chopped. Then, while the motor is still whizzing, slowly pour in the olive oil through the funnel.
Turn off food processor, remove cover and blade, and with spatula stir in the lemon juice to taste (how much you add will depend upon your taste, and what the size of the lemon was.)
Use the spatula to remove from the food processor.
Use a food processor. Likely no more than 1/2 teaspoon of pepper. Will keep for up to 3 days in refrigerator. Or, you can freeze this in jars. Just cover with a thin layer of oil. Not safe for home canning. Makes enough to cover pasta for 6 to 8 people (about 650g or a pound and a half of pasta).