Watercress, Spinach and Rocket Pesto

1. 1

   1 Cut the Parmesan into small lumps and whiz in a food processor until very finely chopped.

2. 2

   2 Tip the watercress, spinach and rocket into the food processor.

3. 3

   Strip the basil leaves from their stalks and add the leaves to the processor with the garlic, salt, pepper and pine nuts.

4. 4

   Process until very finely chopped.

5. 5

   3.

6. 6

   With the motor still running, gradually add the oil to the mixture in the processor.

7. 7

   Season with the lemon juice and pour into a bowl.

8. 8

   This recipe makes enough pesto to cover about 650g linguine or pappardelle pasta, which is about 6-8 servings.

9. 9

   The pesto can be made up to three days in advance and stored in the fridge until needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.