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Adjust Servings:
1 bunch Watercress
2 tablespoons Olive oil
2 tablespoons juiced Lemon
1 tablespoon Maple syrup
1/8 teaspoon Sea salt
4 tablespoons Non-dairy Parmesan-like cheese
1/4 cup Almonds

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Watercress and almond pesto

Watercress and almond pesto

  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
  • Raw

Watercress is a wonderful ingredients for an unusual pesto: use this with pasta for a great, healthy condiment that is prepared in five minutes!

  • 5 minutes
  • Serves 6
  • Easy




Watercress is one of my favourite ingredients. Its bitter flavour makes it a wonderful base for salads, soups… and pesto!

This watercress and almond pesto has a wonderful balance: the bitterness is taken away by the maple syrup, and the toasted almonds add a touch of nuttiness to the sauce.

To prepare it, chop the watercress, put it into the mixer’s bowl, and process it to reduce its volume. Toast the almonds for 1 minute, then, transfer them to the mixer’s bowl and add the rest of the ingredients. Process again, until you obtain a fine and creamy texture.

Transfer your pesto to a couple of jars and keep refrigerated in a closed container for 2-3 days.

You can use this pesto with all types of pasta: just remember not to cook it: spoon it out of the jar and use it as a raw sauce.


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2 minutes

Toast the almonds

Toast the almonds for 1 minute, until they release their fragrance. Make sure that they don't burn, or they will ruin the pesto flavour with their bitterness. Take off the heat and set aside to cool.

3 minutes


Roughly chop the watercress, rinse it well, then put it in the mixer's bowl. Process a little to reduce the volume of the leaves, then add the remaining ingredients. Process again until you obtain a smooth, creamy texture.


Serve or store

Transfer your pesto to a couple of jars with a fitting lid. You can serve it straight away or store it for 2-3 days in the fridge. When using it, don't cook it: just add it as a sauce on top of your pasta. Enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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