First posted: Nov 16, 2016

Quick Watercress Pesto with Rainbow Salad



Cooks in:        Serves:Makes about ½ cup of pesto

For the Pesto
  • 40g fresh watercress, rinsed and thicker stalks removed, then roughly chopped
  • 2 Tbsp toasted sunflower seeds, roughly chopped
  • 3-4 Tbsp olive oil
  • 1-2 Tbsp lemon juice
  • ½ clove garlic, chopped
  • ½ tsp sugar
  • Pinch of salt
For the Rainbow Salad
  • ½ cup shredded red cabbage
  • ½ cup grated or finely sliced zucchini
  • ½ cup grated carrots
  • Handful fresh sprouts
  • Handful peanuts, roasted and salted (or use cashews or simple toasted sesame seeds)
  • 1 Tbsp each of chopped fresh mint and coriander

What to do

Combine the ingredients for the Watercress Pesto in your Nutribullet with the extractor blade. Pulse until it reaches your desired consistency. Check for seasoning and balance of flavours and adjust if necessary.

Other optional add-ins for the Rainbow Salad
A handful or two of cooked quinoa or brown rice
A ripe avocado
A few slices of red pepper

Photo Credit @CurtisGallon

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