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1 bag or bunch of watercress
1 clove of garlic
1 tablespoon toasted pine nuts
50-75ml olive oil
50g finely grated fresh Parmesan cheese
Sea salt and black pepper
Place watercress, garlic and pine nuts in a processor. Puree them lightly. Drizzle in the oil, pureeing in spurts, until slightly runny. Place in a bowl and stir in parmesan cheese and season. Supurb for dressing pasta and with risotto. Freezes well.
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