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Watercress & Walnut Pesto

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4


  • 2 cups watercress
  • ½ cup walnuts
  • ¼ cup extra virgin olive oil
  • ½ lemon juice
  • 1 clove garlic
  • Pinch salt + pepper


  • Heat a frying pan and dry roast the walnuts for a few minutes until lightly toasted.
  • Place all ingredients in a blender and blend until all ingredients are mixed together but not completely smooth, so you have some, chunky bits of nuts.
  • Store in the fridge for up to ¾ days. This pesto can be served with zuchinni noodles, pasta, salads or used as a spread.


Essential Equipment

Food processor/blender.


I use a standard cup measure. If you don’t have one you can use a mug and substitute the amount for ¾ of a standard size mug.

Find your Ingredients

Watercress, garlic, lemon - fruit &  vegetable aisle
Walnuts - baking aisle
Extra virgin olive oil - dry goods/oils aisle

Course Main Dish