Rucola and Watercress Pesto

Ingredients

• 1 box of watercress
• 1 bunch of rucola
• 30 g Parmesan
• 1 Garlic clove
• 2 tbsp pine nuts (or hazelnuts)
• 1 tbsp Lemon Juice
• 40 ml neutral oil
• 1 tbsp pine nut oil
• Salt
• Pepper

Instructions

1. 1.

   Harvest the watercress with scissors, rinse in a sieve and drain well. Wash the rucola, remove any tough stems if necessary, shake dry, then roughly chop. Combine the watercress and rucola in a blender.

2. 2.

   Peel the garlic cloves, add them along with parmesan and pine nuts, coarsely crush. With lemon juice and oil, blend to a very fine puree. Season with pine nut oil, salt, and pepper. Spoon into small bowls garnished with rucola and serve over pasta.