September 17, 2018
I love a good pesto and did you know you can make it with a variety of green leaves? Not just Basil. Last week we had beautiful fresh, organically grown Watercress from our Farmer Kel's farm at Sandy Creek. But it doesn't last very long after being picked so pesto is a great way to use it up.
Watercress is a delicious, peppery plant which is great for your digestion as the bitterness stimulates digestive juices. It's also a source of Protein, Folate, Pantothenic Acid and Copper, and a very good source of Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Calcium, Magnesium, Phosphorus, Potassium and Manganese.
Once you add in olive oil and macadamias, it also becomes a great source of healthy, saturated fats.
2-3 good handfuls of watercress1 clove garliczest and juice of 1 lemon1 handful macadamias or cashewsabout half a cup of olive oil (enough to create the consistency you like)1 tablespoon nutritional yeastsalt & pepper
Blend all ingredients together in a food processor until smooth. Store in a container in the fridge for up to 7 days.
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