Nici Wickes: Matariki Watercress Pesto - Saturday Morning with Jack Tame

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

1. 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.
2. 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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