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  1. Remove most of the hard thickened watercress stalks and discard
  2. Take the leaves and place in a stick blender or mini food processor
  3. Lightly dry roast (no oil) the pine nuts in a non-stick pan, gently turning every 20-30 seconds (they don’t take long to roast but burn very quickly. Don’t put the burnt ones in- they’ll ruin it). When slightly cooled, tip into the food processor with the watercress.
  4. Then add in all the other ingredients apart from the oil and blitz for at least one minute, scraping down the sides as you go along.
  5. When it becomes a thick paste, remove from the blender and place in a bowl.
  6. Then gently trickle in the olive oil and using a fork or handheld whisk incorporate the two.
  7. I prefer to mix the oil in by hand as otherwise; you get a pale green pesto, whereas I prefer a deep vibrant one.
  8. When done, top with oil and leave in the fridge where it can be used for up to 1 month