Spring is in full force now, and we’re starting to get some really beautiful days! I’m starting to sit in the park during my lunch breaks again, and craving lighter, fresher meals over the stews and casseroles of winter.

Those of you who have been following this blog for a while will know I have quite a thing about pesto, and I have a few recipes for it already (check out the wild garlic, or the parsley and walnut – yummm). This is another addition – the watercress is light, fresh and peppery, while the almonds add a creaminess, and the lemon a bright zing of sunshine.

Ingredients (makes 2 jars):
– 80g watercress
– 20g basil
– 75g almonds
– 25g pine nuts
– 2 large cloves garlic, roughly chopped
– 100g veggie parmesan, grated
– 1 lemon, zested and half juiced
– 150ml olive oil

1. Wash and dry the watercress and basil (in a salad spinner, or pat dry with kitchen paper), then blitz in a food processor. Meanwhile, toast the almonds and pine nuts in a dry frying pan, tossing regularly, until golden.

2. Add the toasted nuts to the food processor and blitz again, then add the garlic, parmesan, lemon juice and zest and a grinding of black pepper. Blitz to combine.

3. Add the olive oil, whizzing in a little at a time, until you have the desired consistency. If the pesto still seems a bit thick, add a splash of water. Transfer to sterilised jars and store in the fridge. Drizzling over a little extra olive oil before storing will help to preserve it.

Tip: To sterilise jars, wash them thoroughly, then put on a baking tray. Transfer to a cold oven, then turn the oven to 125°C for 20 minutes.