Watercress pesto in mayonnaise cream sauce

Preparation Time: 20 minutes

Serves: Makes 2� cups

Ingredients

� cup blanched almonds

� cup grated fresh parmesan

1 cup firmly packed watercress

2 tablespoons olive oil

1 cup good thick quality mayonnaise

� cup sour cream

Method

1. Toast the almonds in a 180�C oven for about 8-10 minutes or until golden. Cool.

2. Chop the nuts finely by hand to achieve more texture. In a food processor put the watercress, olive oil and mayonnsie and process until smooth. Pulse in the nuts and sour cream just to mix. Season as wished.

Cooks Tips

Variations:
- Use a mix of parsley, chives and chervil in place of the watercress.
- Use pistachio nuts in place of almonds.
- Omit the sour cream and use more mayonnaise.
- Add the grated rind of a lemon. There are no comments for this recipe. You can leave a comment below.

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Delicious with cold roast pork, ham, smoked or grilled chicken or salmon.