Ingredients
1 bag or bunch watercress
1 clove of garlic
1 tablespoon toasted pine nuts
50-75ml olive oil
50g finely grated fresh Parmesan cheese
Sea salt and black pepper
Method
Place watercress, garlic and pine nuts in a processor. Puree them lightly. Drizzle in the oil, pureeing in spurts, until slightly runny. Place in a bowl, stir in parmesan cheese and season. Superb for dressing pasta and with risotto. Freezes well.