Nici Wickes: Matariki Watercress Pesto
Saturday Morning with Jack Tame · Newstalk ZB
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Show Notes
Matariki is a time to celebrate all things Aotearoa; relax, think, and kōrero about what the coming year can bring. It’s best to do this around a tableful of food I find : )
It’s a great opportunity to focus on ingredients that are locally grown and I just love this peppery pesto made with watercress and NZ-grown pine nuts.
Ingredients
A few big handfuls fresh watercress, washed
¼ cup pine nuts – use Pinoli which are grown in NZ!
30-50g grated parmesan
Juice from one lemon
¼ teaspoon sea salt
¼- ½ cup olive oil
Method
- Use a food processor to blend together watercress, pine nuts, parmesan, lemon juice and salt. Drizzle in the olive oil until you have a chunky sauce consistency. Taste and adjust seasoning.
- Use this on grilled mussels, lamb chops, stirred through pasta or on a beautiful baked kūmara!
Notes:
Can sub pine nuts for almonds or walnuts.
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