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29 April 2012

'A Very British' Watercress Pesto

Photo: © childsdesign

We've taken the Italian recipe and transported it into the heart of the British Isles. By taking some elements and substituting them for something from our homeland, it makes a vibrant and fresh tasting sauce.

Rapeseed oil is fast becoming Britain's equivalent of olive oil. In its cold pressed extra virgin form, rapeseed oil is healthy and flavourful. You can find quality rapeseed oil producers on The Artisan Food Trail from Yare Valley Oils.

We prefer to make pesto by hand as it gives a much better texture. There’s something to be said for bruising the flavours out of the leaves rather than just chopping everything up in a food processor.

This pesto is good mixed into linguine pasta or used in which to toss some Jersey Royal potatoes served along side a good piece of poached salmon.

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