Water cress pesto


Watercress is an impressive, peppery, little leaf! Brimming over with an amazing 15 vital nutrients and minerals, gram for gram watercress can boast more vitamin C than oranges, more vitamin E than broccoli, more calcium than whole milk and more iron than spinach! Watercress also has exceptionally high levels of Beta-carotene which is converted into vitamin A in the body and needed for growth and development, immunity, and healthy vision, hair, skin, nails, bones and teeth. (source Lyndel Costain B.Sc.RD. 2007). Did you know all that? I didn’t.

I keep asking myself since making this discovery why don’t we eat it more, and why aren’t these facts being promoted more?  I used to grudgingly allow it in mixed salads, but it turns out that the real bonus is that it tastes really good. Who knew? Look for this green powerhouse in St. Lucia at the veg shop and the farmer’s markets. In UK, always available at supermarkets.



Makes enough for 4 people

120g watercress

1  garlic clove

60g grated parmesan

20g parsley

80g cashews (or pine nuts)

60ml (4 tbsp) extra virgin olive oil

salt and pepper



This is really as easy as putting all the ingredients into the food processor together and blitzing until the green smoothness is achieved. We ate it liberally spread over roasted sweet potato, and as a base for flatbread, but the possibilities are endless: over pasta, fish, chicken, other roasted veg, even boiled eggs.


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    Sweet potato gnocchi - Sun Temple Food
    January 2, 2015 at 10:05 am

    […] sauce is a watercress pesto which I shared with you before. Watercress is chocked full of good stuff for our temples, so the […]

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