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KENNY ATKINSON’S WATERCRESS PESTO SAUCE

Kenny Atkinson's Pesto
Picture of Borderfileds HQ
Borderfileds HQ

INGREDIENTS

100g roasted pine nuts

40g garlic cloves blanched

50g grated parmesan

50g watercress leaves

200ml Borderfields Cold Pressed Rapeseed Oil

Salt and pepper

METHOD

Blend all of the ingredients with half of the Borderfields oil

Add the herbs, the rest of the oil and salt and pepper to taste.