Serves 2

Prep Time: 15 mins

Pesto with a kick of Kingfisher watercress. This pesto is at its absolute best when freshly made and generously spread onto a watercress scone.

Ingredients

1 Bunch Kingfisher watercress, roughly chopped

Small bunch basil, roughly chopped

1 Garlic clove, peeled and roughly chopped

50g Brazil nuts, chopped

A pinch of salt and pepper

1 Lemon, squeezed

25g Parmesan, grated

2 Tbsp Olive oil

Method

1. Pop the watercress, basil, garlic and brazil nuts into a food processor and blitz until very finely chopped.

2. Add the remaining pesto ingredients and pulse until smooth. Season to taste.

3. Keep in the fridge, well covered for 4 - 5 days.