Recipe: Vegan watercress pesto

Recipe: Vegan watercress pesto


Watercress has become one of my favourite vegetables. I juice it, make soup of it, use it raw in salads and now I have discovered that you can also use it to make a delicious pesto.
Watercress is really a veggie to discover as it is one of the healthiest vegetables full of vitamins A, C , K , lutein and zeaxanthin. It is good for cancer protection, heart health and vision.


– ½ bunch of watercress
– juice of ½ lemon
– 1 large raw garlic clove or 1 – 2 oven roasted garlic cloves
– a tablespoon of pumpkin seeds, sunflower seeds or pine nuts (as you wish)
– sea salt
– extra virgin olive oil

Put everything in a blender or food processor and measure for yourself how much olive oil you will need. Start by adding 1/3 cup and see if you will need more. Also add the salt to taste. Be careful with adding too much salt as a pesto can become very salty very soon.

Eat the pesto on your quinoa, spelt or buckwheat pasta or use it on a vegan pizza. You can even use it as a salad dressing. I ate mine on some spelt pasta with some raw chopped up tomato. But don’t forget your 70% intake of raw veggies!

You will be able to use the same recipe for rocket pesto or parsley pesto. In case of the usual basil pesto I would leave the lemon out.




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