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.

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.

If you’re allergic to nuts or just don’t like them ... Serve the chicken salad scooped over watercress or greens. Recipe ...

Variations include using rocket, watercress or parsley instead of basil and nuts such as walnuts, hazelnuts or pistachios instead of pine nuts. The sauce can be stirred into freshly cooked pasta ...