Dill and Watercress Pesto (v)

Watercress & Dill Pesto

I have started to experiment with different leaves and herbs to make pestos and dressings as a more healthy alternative to sugary, shop bought versions.

The combination of watercress and dill in this pesto makes it an ideal accompaniment for fish dishes. I love it drizzled over a piece of smoked mackerel and free range scrambled egg for breakfast but it is also great stirred through spaghetti with some fresh white crab meat and a little hint of Parmesan*.

I tend to work in handfuls, spoonfuls and squeezes when making sauces and pestos and keep tasting until the flavour is just right.

  • Two handfuls of watercress
  • A big handful of fresh dill
  • A desert spoon of pine nuts
  • A squeeze of lemon juice
  • A good glug of olive oil
  • A pince of salt

Whizz up in a blender, stopping occasionally to scrap off the sides of the bowl. Keep blending until smooth. Taste and alter your lemon and salt to suit. If you want a looser, more dressing like consistency, add a little cold water.

*Or vegetarian alternative

One thought on “Dill and Watercress Pesto (v)

  1. Pingback: Super Vegetable Soup (v) – short tales from a small kitchen

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