I am just going to say how amazing this pesto is! Its so easy to make it should not be even classes as recipe. The great thing about pesto is that if you have nuts, olive oil and your favourite salad leaf or vegetable you can conjure up the most amazing pasta toppings in minutes. I went with watercress because I love its strong peppery taste and added slow roast tomatoes to balance it a little bit. Its amazing on spiralised vegetables instead of spagetti or pasta, but I have also used it as a topping for fish - and it works incredibly well!
Around 3 large handfuls of watercress- large stems taken off
1 garlic clove
2 tbsp pine nuts
2 tbsp sunflower seeds
a handful of basil leaves
3-4 slow roast tomatoes or semi dries tomatoes
4 tbsp olive oil
a squeeze of lemon juice
1/2 tsp dried chilli flakes (optional)
Place all ingredients in a food processor and blitz until it forms a paste. Store in an airtight jar or container in the fridge for up to 1 month.
If you use this on fish, spread a thin layer on the top before cooking the fish. If you use this on pasta or on alternative to pasta mix it in whilst the pasta is still hot.