Recipe by Jean-Christophe Novelli
2/3 cup fresh basil leaves
25g pine nuts
1 clove garlic
Freshly ground black pepper
50g olive oil
Squeeze of lemon
Pasta, cooked and drained
Extra parmesan shavings
Blanche the watercress in hot water for 10 seconds.
Place all the ingredients into a hand blender and blitz well.
Stir the pasta into the sauce and top with parmesan shavings.
Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Watercress Pesto.
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