Watercress pesto with linguine ... You can replace it with pecorino if none is on hand. Pine nuts: A must! They are one of ...

Blend the watercress, cheese, and nuts or seeds in a food processor. Then, drizzle in the olive oil and process until it reaches the desired consistency. More or less oil is okay. Add salt as needed.

To make a pesto, put the basil, garlic, pine nuts and two-thirds of the watercress into a food processor and blend until slightly chunky, then add the oil gradually until it forms a thick paste.

If you don’t like watercress, substitute with an equal amount of the more conventional Chinese (napa) cabbage.

Whilst that is cooking, run a knife trough the watercress. Remove the cooked tart from the oven and serve on a chopping board. Sprinkle over the pine nuts and serve with the watercress.