Go Back

Watercress Almond Pesto


  • 1 bunch watercress about 3 oz.
  • 1/2 cup fresh parsley chopped
  • 1 cup almonds
  • 1/2 cup olive oil or more
  • 2 tbsp tahini
  • 3 garlic cloves chopped
  • juice from 1 lemon
  • sea salt & cracked pepper to taste


  1. Toast the almonds in a cast iron pan. Add garlic cloves to food processor with lemon juice and tahini. Add almonds until blended. Mix in watercress and parsley and then slowly pour the olive oil in until everything is incorporated. Season with sea salt & pepper to taste!

    Notes: If you want your pesto thinner, you can add a little water or more olive oil.