Watercress pesto

Here’s something you can do with a bag of watercress salad. I really can’t remember the measurement. You just have to check for consistency and taste as you whizz everything.

You need:
100 g (or more) watercress
4 tbsp pine nuts
2 cloves garlic
50g freshly grated parmesan
4 tbsp extra virgin olive oil (or more depending on the consistency)
a little squeeze of lemon
salt & pepper to taste

What you do:
All you need to do is get a decent food processor and whizz everything!

I recently bought a magimix compact which is just the right size for my small flat. It’s more pricey than some food processors but it’s worth it!

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Pasta Pesto

I’m really pressed for time. I’ve so much work to do I barely have time to whine about it. But I’m still managing to blog. Some things are still important, and it’s a good way to focus the mind and arrange the swirling thoughts into some kind of comprehensible pattern. And I’ve been pressed into blogging on this by the water-cress pesto that Tuesy has sent me. I urge her to post the recipe so that you, dear reader, can make pesto for yourself. She’s done the real work (and presumably she got chance to use her new food processor): I just want to show you the lovely dinner I made with the pesto.
All it took was a few slices of halloumi, that king of cheeses (shallow-fry it in a little olive oil, or grill it), rocket and cherry tomatoes. Oh, and pasta, of course. I’ve used tagliatelli, but only because the fuselli in my cupboard looks a bit old. If I had any penne in stock, I’d have used that.
Dead easy, and generous in its delivery of deliciousness. So, dear reader (and I hope the use of the singular form of “reader” is not too close to the truth), pester Tuesy with your requests for the pesto recipe, so that you too can pep up your pasty pasta.