Tag Archives: pesto

Courgetti with Walnut Watercress Pesto

Courgetti with Walnut Watercress Pesto is an amazingly light and summery lunch that can be prepared in minutes, especially if you make the pesto the night before!   With such an array of superfood ingredients to boost health and wellness, this is definitely one of our favourite summer lunches.

Watercress certainly is a powerhouse food, packed with many natural phytonutrients and a host of vitamins and minerals.  It boasts rich levels of calcium, iron,  vitamin C and K, as well as B vitamins, beta-carotene and magnesium, zinc, potassium and manganese amongst others. A full nutritional analysis here.

courgetti pesto

The addition of Walnuts further enhances the nutritional value of this dish.  Walnuts and walnut oil are rich in antioxidants, they contain protein, omega 3 fats, vitamins B6 and E, potassium, magnesium, copper and zinc, amongst others, all of which are great beauty foods too!  One of walnut’s most valuable properties is in fighting inflammation which is so important for many health concerns.


Walnut Watercress Pesto

Pesto Ingredients

1 85g bag of Watercress
2  garlic cloves, crushed
70g Walnuts
40g Parmesan cheese, grated
130ml (approx) extra virgin olive oil
salt and black pepper

Blitz the Watercress, garlic, walnuts and Parmesan cheese in a blender until you have a finely chopped consistency.  Watch out for the walnuts, too much blending at this stage will turn them into walnut butter!

Keep blitzing whilst adding the olive oil slowly until you have a gloriously green sauce.  Add as much or as little oil as it takes to reach this stage.  Don’t overdo it though!  Season to taste.

Spiralise 1 very large Courgette (Zucchini) for 2 people.

Walnut Watercress Pesto Courgetti Courgette Zucchini

Cook some frozen peas in boiling water for around 3 minutes, take off the boil and add the spiralised Courgette, leave to stand for 2-3 minutes to soften, more if you like it softer.  Drain both well and add your Walnut Watercress Pesto to the vegetables and serve immediately.


As always, nutritious, delicious, homemade.

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Pea Pesto

I really enjoy pasta with pesto, red being my absolute favourite with sun-dried tomatoes or red peppers.  The little girl isn’t all that keen so I’ve been experimenting with other ingredients other than basil for a green pesto.   Kale Pesto is on my list to try too but the milder taste of peas (hopefully) will suit her palate more for now and we love peas!  As you can gather I am trying to get the little girl to enjoy our family meals, sometimes she will tuck right into a plate and other times I get an “urh, yuck”  when she does the tongue tip taste test!

Pea Pesto makes a lovely light, fresh weekend lunch when you don’t want to spend too much time in the kitchen.  It is very mild in taste and the addition of crème fraîche gives it a lovely creamy texture,  I used the 50% less fat variety.  

Pea Pesto

Serves 2


250g peas, cooked
10g Pine nuts
35g Parmesan cheese, grated
50g  crème fraîche 
Pasta of your choice

Pea Pesto Collage


 Roughly blitz the pine nuts in a blender, add the cooked (cooled slightly) peas and grated Parmesan cheese and blend further until you have a soft paste consistency.   Stir in the crème fraîche and run through hot pasta.  Serve with a sprinkling of parsley.  The photo shows the Pea Pesto up until this point, I like to add black pepper and chilli flakes to mine.

Quick Nutritional Info:

Peas:  a very reasonable source of protein. Contains vitamin A, B1, B3,  B6,  Folic Acid, C, K, Manganese, Phosphorus and Copper.  Very good source of Dietary fibre.
Pine Nuts:  Very good source of Iron, Manganese, Choline, Magnesium, Phosphorus, Potassium, vitamin K and Folic Acid.  Omega 3 & 6 oils (much higher in 6).


pea pesto
 Fast lunch or supper, Easy Peasy too!
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