Pesto is an uncooked sauce made of fresh herbs (traditionally basil leaves), garlic, pine nuts and dry aged cheese all held together by olive oil. It is simple to prepare and has a myriad of uses in the kitchen. I love this simple combination of food heroes and that the result is greater than its individual parts. Because the sauce is uncooked, heat sensitive vitamins aren’t destroyed and this particular combination of ingredients, works together to aid optimal absorption by the body.
This modern pesto recipe uses watercress, rocket and walnuts. If you think walnuts are healthy, get this: between watercress and rocket, they each contain over 50 vital vitamins and minerals – gram for gram, watercress contains more calcium than milk, more folate than bananas, more Vitamin C than oranges and more Vitamin E than broccoli. Both watercress and rocket supply four times our recommended daily allowance of vitamin K for a healthy heart, skin and bones.
40 g rocket, washed and dried
40 g watercress, washed and dried
1 clove garlic, crushed
50 g grated Parmesan cheese
½ teaspoon dried chilli flakes (optional)
30 g sun-dried tomato
2 tablespoons lemon juice
½ teaspoon sea salt
½ teaspoon honey
6 tablespoons extra virgin olive oil (90 ml)
60 g walnuts
To make the pesto, combine all the ingredients except the olive oil in the bowl of a food processor.
With the motor running add the olive oil in a slow stream until emulsified.
Store in an airtight container for up to a week.