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
Method:
Put all ingredients in blender except olive oil and water and blend well until smooth.
Slowly add the olive oil until blended thoroughly.
If the consistency is too thick, add 2 Tbsp. of water or more as needed.
Taste and add more sea salt if desired.
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