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This is a delicious cress pesto using ingredients straight from the garden – what could be better? It’s dead simple to make and perfect for spreading on crackers, chargrilled bread, or mixing through pasta.
100 grams cress shoots
40 grams slivered almonds
1 small garlic clove, peeled and roughly chopped
small handful fresh basil leaves
30 grams Parmesan cheese
2 tablespoons olive oil
juice of half a lemon
salt and pepper
Place all the ingredients in a small food processor and blitz until well combined.
Spoon into an airtight container. The pesto will keep in the fridge for up to 1 week.
You can make this pesto using any cress and if you have a glut then just double the recipe.