Linguine with watercress & almond pesto - Good Food Middle East
Make your own Italian sauce from nuts, garlic and watercress, add a touch of lemon and serve with pasta
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Cooking tools:
- Food processor
- Stove
- Pot
- Colander
- Grater
- Spoon
- Serving bowl
Ingredients
- 200g linguine or spaghetti
- 85g bag watercress
- 1 garlic clove, roughly chopped
- 25g parmesan (or vegetarian alternative), half grated, half shaved
- 50g toasted flaked almonds
- 4 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- ½ tsp sugar
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