Pregnancy is one of those times when you’ll probably feel the least inclined to slave away in the kitchen — but it’s also the time when you need to be focusing on your nutrition as a matter of priority. Check out this super-tasty, supremely easy, nutty watercress pesto recipe – perfect for pasta, sarnies, salads and dips, and a no-fuss way to boost some all-important minerals for you and baby, too…
Packed with nutrient-goodness, this pesto contains high levels of selenium – linked to prevention of pre-eclampsia, as well as magnesium – which can help prevent premature uterine contraction, and also help build baby’s teeth and bones.
- 100g pack of watercress
- small bunch of basil
- 1 garlic clove
- 50g Brazil nuts, chopped
- juice of 1 lemon
- 25g Parmesan shavings (or vegetarian alternative)
- 2 tbsp rapeseed oil
- Blitz the watercress, basil, garlic and Brazil nuts in a food processor until finely chopped.
- Add the remaining ingredients and blend again until well-mixed, then season with sea salt and cracked black pepper to your preference.
- Store in an airtight container for 4-5 days in the fridge.