I have started to experiment with different leaves and herbs to make pestos and dressings as a more healthy alternative to sugary, shop bought versions.
The combination of watercress and dill in this pesto makes it an ideal accompaniment for fish dishes. I love it drizzled over a piece of smoked mackerel and free range scrambled egg for breakfast but it is also great stirred through spaghetti with some fresh white crab meat and a little hint of Parmesan*.
I tend to work in handfuls, spoonfuls and squeezes when making sauces and pestos and keep tasting until the flavour is just right.
- Two handfuls of watercress
- A big handful of fresh dill
- A desert spoon of pine nuts
- A squeeze of lemon juice
- A good glug of olive oil
- A pince of salt
Whizz up in a blender, stopping occasionally to scrap off the sides of the bowl. Keep blending until smooth. Taste and alter your lemon and salt to suit. If you want a looser, more dressing like consistency, add a little cold water.
*Or vegetarian alternative