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    Walnut, Watercress and Ricotta Pesto

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    Walnut, Watercress and Ricotta Pesto

    This chunky pesto is lovely stirred into pasta and makes a great dip for small new potatoes, radishes and blanched asparagus tips, broccoli florets, carrot batons and salad onions. Also use it as a filling for halved and deseeded cherry vine tomatoes. The walnut halves used here are available from the fruit and vegetable section.

    • Preparation time: 10 minutes
    • Total time: 10 minutes 10 minutes

    Serves: 4


    • 100g pack Waitrose Walnut Halves
    • 1 garlic clove, peeled
    • 6 tbsp extra virgin olive oil
    • 2 tbsp freshly grated Parmigiano Reggiano
    • 2 x 85g bags Waitrose Watercress
    • 250g tub Galbani Ricotta


    1. Place the walnuts, garlic and olive oil in a food processor and blend until coarsely chopped. Add the Parmigiano Reggiano, then pulse briefly to blend.
    2. Trim the watercress, discarding the thicker stalks, and gradually add to the processor, pulsing briefly until chopped.
    3. Add the ricotta and pulse the mixture briefly to form a coarse purée. Season to taste. It will keep for 1-2 days in the fridge, covered with clingfilm.

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