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Crusty garlic bread
Crusty garlic bread
A star rating of 4.7 out of 5.30 ratings

Get the kids in the kitchen to make this simple side dish - pop any extra garlic butter into the fridge or freezer for a busy weeknight

Garlicky green beans
Garlicky green beans
A star rating of 4.6 out of 5.5 ratings

A simple sauté of fresh beans with lightly fried garlic and a touch of olive oil makes a healthy, versatile side

Nutrition: per tbsp

  • kcal41
  • fat4g
  • saturates1g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein1g
  • salt0g
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Method

  • step 1

    Pop the watercress, basil, garlic and Brazil nuts into a food processor. Blitz until very finely chopped. Add the remaining pesto ingredients and pulse again until mixed, then season to taste. Will keep, well covered, for 4-5 days in the fridge.

RECIPE TIPS
USE WITH PASTA

Toss through leftover cooked pasta and garnish with watercress and Parmesan shavings (pictured).

USE IN BRUSCHETTA

Spread over toasted slices of ciabatta, top with goat’s cheese and chopped fresh tomatoes.

USE WITH COURGETTI

Stir into crunchy, spiralized courgette ribbons and add crumbled feta for a speedy bowl of courgetti. 

Recipe from Good Food magazine, August 2015

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Comments, questions and tips (2)

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Overall rating

A star rating of 3 out of 5.1 rating
Minoo avatar

Minoo

A star rating of 3 out of 5.

This was a zingy pesto, totally different to the types you can buy pre-made. Very simple, although I'm not sure a distinct brazil nut taste came through so I reckon you could get way with using a cheaper nut and have the same outcome. I did use the juice of a whole lemon; you need a bit of liquid…

fannydin

"1 Lemon juice" - juice of one lemon seems like a lot. Should that be a tablespoon?

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