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.
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.
- 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.
- 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.