Recipe: ‘A Very British’ Watercress Pesto

We’ve taken the Italian recipe and transported it into the heart of the British Isles. By taking some elements and substituting them for something from our homeland for our watercress pesto, it makes a vibrant and fresh tasting sauce.

We prefer to make pesto by hand as it gives a much better texture. There’s something to be said for bruising the flavours out of the leaves rather than just chopping everything up in a food processor.

This pesto is good mixed into linguine pasta or used in which to toss some Jersey Royal potatoes served along side a good piece of poached salmon.