- Place watercress, basil, parmesan, pine nuts and garlic into a food processor and process until finely chopped.
- Add 1/4 cup each olive oil and water and process until combined. Season to taste.
- Add pesto to cooked spaghetti with olives and semi-dried tomatoes. Serve in bowls. Garnish with shaved parmesan and extra watercress leaves.
Source: that's life! TEST KITCHEN
Photo: JOE FILSHIE/RICHARD WHITBREAD