At the farmers market I picked up some beautiful watercress - I managed to get the very last bunch, much to our friend’s disappointment. Secretly gloating, I decided to make this delicious spread from the peppery watercress and the fat walnuts from Ettrick Gardens.
Walnut, Lemon and Watercress Pesto
- 1 cup of walnuts
- 1 large green (spring) onion - roughly chopped
- 1-2 cloves of garlic
- 1/4 of a cup of good olive oil
- 1 cup of fresh watercress
- pinch of salt
- 2-3 Tblspns lemon juice
Place the watercress, green onion, garlic, salt, lemon juice and olive oil in a food processor - lightly pulse till chopped.
Add in the walnuts and pulse until you have your desired texture. Don’t over do it! It’s easy to turn it into paste instead of pesto.
Wonderful with water crackers or fresh bread with thick slices of tomato.