Land cress pesto

In a food processor combine 40g land cress, a pinch of salt, 25g toasted cashews and 1 clove garlic. Process until very finely chopped, then add 50g grated Parmesan and work to a paste. Gradually add 5-6 tablespoons of olive oil and work until you have a thick green sauce.

Rocket and watercress are an easy and excellent substitute for land cress.

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3 Responses to “Land cress pesto”

  1. Josie says:

    Delicious pictures as ever. Any recipes for gooseberries? My bush has yielded a small bowl of them.

  2. ali says:

    After last night, my first instinct is to jam it! There is a lovely sounding recipe for gooseberry and bay leaf preserve here (and I know you have a bay tree): which calls for the same amount of sugar to fruit. So whatever small amount you have, you could whip it up in a jiffy. x

  3. Simon says:

    How long would you expect the pesto to keep, Ali? How long before I want to eat it can I realistically make it? Obviously I’ll want to eat most it IMMEDIATELY because I bet it’s delicious, but I’m curious to know if you have advice on storage in the event that I’m preparing for some kind of pesto party.