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Watercress pesto in mayonnaise cream sauce

  • 20 minutes
  • Makes 2¼ cups
Watercress pesto in mayonnaise cream sauce

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


  • ¼ cup blanched almonds
  • ¼ cup grated fresh parmesan
  • 1 cup firmly packed watercress
  • 2 tablespoons olive oil
  • 1 cup good thick quality mayonnaise
  • ½ cup sour cream


  1. Toast the almonds in a 180ºC 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.

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