1 bunch watercress (chunky stems removed)
2/3 cup raw almonds
1 small clove garlic
1/2 cup olive oil (plus extra to store)
Squeeze of lemon juice
1/3 cup grated Parmesan (substitute approx 2tbs nutritional yeast for vegan pesto)
Salt and pepper
Process almonds, watercress and garlic until finely chopped. Add olive oil and a tiny squeeze of lemon juice and process until combined. Stir the parmesan/ nutritional yeast through, along with salt and pepper to taste.
To stir, place in a jar and press down. Cover with olive oil and store in fridge for up to five days.