Watercress, Spinach and Rocket Pesto

• 4-1/4 oz. watercress, spinach and rocket.
• 2-1/8 oz. Parmesan, grated
• 2/3 oz. pack of fresh basil
• 2 cloves garlic, chopped
• 1/2 tsp. each sea salt and freshly ground black pepper
• 2-1/8 oz. pine nuts, toasted
• 1/8 qt. ml extra virgin olive oil
• 1 sm. lemon

1. 1 Cut the Parmesan into small lumps and whiz in a food processor until very finely chopped.
2. 2 Tip the watercress, spinach and rocket into the food processor.
3. Strip the basil leaves from their stalks and add the leaves to the processor with the garlic, salt, pepper and pine nuts.
4. Process until very finely chopped.
5. 3.
6. With the motor still running, gradually add the oil to the mixture in the processor.
7. Season with the lemon juice and pour into a bowl.
8. This recipe makes enough pesto to cover about 650g linguine or pappardelle pasta, which is about 6-8 servings.
9. The pesto can be made up to three days in advance and stored in the fridge until needed.

rocket, parmesan, pack of fresh basil, garlic, salt, pine nuts, olive oil, lemon

Taken from www.foodgeeks.com/recipes/21279 (may not work)