Watercress and Herb Dressing

Name: Watercress and Herb Dressing
Yield: Makes about 600 ml (1 pint)
Cuisine: United Kingdom
Ingredients: 1 bunch of fresh basil; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 bunch of fresh chervil; 1 bunch of fresh tarragon; ½ bunch of fresh flatleaf parsley; 1 bunch of fresh coriander; 1 large garlic clove, crushed; 2 large bunches of watercress, about 175 g (6 oz); 50 g (2 oz) pine nuts; 150 ml (5 fl oz) olive oil (more can be added for a looser consistency)

Preparation info

Makes about
600 ml

Difficulty
Easy

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

This is really a variation of pesto sauce, made by the same method but with a different finished taste. It is used in the recipe for Grilled Sea Trout with Soured New Potatoes and Watercress Dressing.

Ingredients

50 g (2 oz) pine nuts
150 ml (5

Europe
United Kingdom
Garnish
Gluten-free
Vegan

Method

Heat the pine nuts in the olive oil until lightly coloured. Leave to cool. It’s very important to keep an eye and always stir the pine nuts while they are cooking as they over-colour and burn easily. Once cold, blitz in a food processor or liquidizer with the garlic, watercress and all the herbs until fine. Season with salt and pepper. This recipe is a cross between a dressing and a paste, so t