Watercress Sauce

Watercress Sauce

It is a delicious and delightful surprise that watercress is grown on the farm.

Peppery, clean and slightly minerally in flavour, watercress has gumption enough to stand alone as an ingredient or be thrown into the mix with powerhouses such as garlic and walnuts. A favourite trio of mine, these are the makings of a delicious pesto… or cut fine sauce.

Makes enough for a jam jar
Preparation time: 10 minutes

Ingredients:
1 bag of SLF watercress
A handful of walnuts
1 – 2 garlic cloves
Hard cheese (optional)
Salt & freshly ground black pepper
Walnut oil (or your favourite oil, such as olive oil)


1. No real recipe required here, simply washing the watercress, spin and then chop everything up and mix it all together.

2. Walnuts take on a deeper rounded flavour when roasted, which can be a nice touch, but remember to cool them before adding to the other ingredients.

3. Cheese is an optional ingredient, delicious in flavour and a pleasant addition to the texture of the finished sauce. The more cheese is added the firmer the consistency of the finished sauce. So be sparing for a drizzling sauce, or add more to make a spoonable sauce.

4. Roasting the garlic for this sauce is also delicious, softening and sweeting the flavour while making the texture smoother. Once again, make sure it has cooled before adding to the sauce.

Let your palate be your guide and match the preparation to the way you want to eat it.