 |
Directions
Wash the watercress, spinach, basil and rocket and let dry. Remove the basil leaves from their stalks; you don't need to remove the watercress leaves from theirs.
Peel the garlic cloves and toss into food processor.
Toast the pine nuts for 3 to 4 minutes in a dry, heated frying pan; don't let them brown. Toss into food processor to join the garlic.
Juice the lemon. Set aside.
Add the grated parmesan to the food processor, along with the salad leaves and the pepper.
Whiz until ingredients are finely chopped. Then, while the motor is still whizzing, slowly pour in the olive oil through the funnel.
Turn off food processor, remove cover and blade, and with spatula stir in the lemon juice to taste (how much you add will depend upon your taste, and what the size of the lemon was.)
Use the spatula to remove from the food processor.
See Also
Pesto
|  |
| |