Watercress Pesto

October 27, 2016




1 large bunch of fresh watercress (roughly chopped)

1 small bunch of fresh basil

3 spring onions

¼ cup nutritional yeast

½ cup raw pumpkin seeds

Juice of 1 lemon

¼ tsp each sea salt and black pepper

6 Tbsp. Extra Virgin Cold Pressed Olive Oil

2 Tbsp. or more of filtered water



  1. Put all ingredients in blender except olive oil and water and blend well until smooth.

  2. Slowly add the olive oil until blended thoroughly.

  3. If the consistency is too thick, add 2 Tbsp. of water or more as needed.

  4. Taste and add more sea salt if desired.



Share on Facebook
Share on Twitter
Please reload

Featured Posts

I'm busy working on my blog posts. Watch this space!

Please reload

Recent Posts

October 27, 2016

October 27, 2016