I love playing around with different pesto recipes, I honestly believe the sky is the limit! I particularly love the combination of the peppery watercress with the fresh and zingy mint, it might seem a bit odd but honestly it works so well! I love serving it with pillowy soft gnocchi, fresh cherry tomatoes and green beans. It’s the easiest mid week dinner and it takes no time at all to make!
1 pack of gnocchi – I have used a vegan and gluten free one from Waitrose
About 100gr of watercress + extra for adding at the end
A large handful of mint leaves
2 tbsp of pine nuts + extra for sprinkling on top
2 tbsp of nutritional yeast
2 garlic clove
The juice of 1/2 lemon
3-4 tbsp of extra virgin olive oil
Around 100gr of green beans
100gr of cherry tomatoes cut in half
Salt & pepper to season
Start by making the pesto, simply place the watercress, mint, pine nuts, nutritional yeast, garlic, lemon juice, extra virgin olive oil and a pinch of salt in a food processor and blitz until you have a creamy consistency. Add a generous drizzle of oil to a pan and once hot add in the gnocchi straight from the packet. Cook the gnocchi on a medium heat for 6-8 minutes until soft and slightly golden. In the meantime cook the beans in boiling salted water for 2-3 minutes until tender. Add the pesto to the gnocchi and mix everything together. Take the pan off the heat and add in the cherry tomatoes and green beans. Sprinkle some fresh watercress, pine nuts and a generous crack of black pepper. Enjoy!