Watercress & Sunflower Seed Pesto


  • 1 bunch watercress – washed and stored in ice water
  • 1 bunch organic parsley – washed and roughly chopped
  • ¼ cup lemon juice
  • ½ cup sunflower seeds, toasted
  • ½ cup shelled organic hemp seeds
  • 7 cloves organic garlic
  • 1 cup organic cold pressed olive oil
  • Kosher salt and pepper to taste

Serves: 4 – 6


Place watercress, parsley, lemon juice and garlic in a food processor and blend. Slowly add olive oil and Kosher salt (1T to start) until well blended. Add more salt if necessary to taste. This recipe can be added to sautéed or steamed organic veggies or any type of pasta to elevate flavor and enhance your culinary experience! Enjoy!

Source: Recipe provided by Chef Alexis Amity of All About Catering Las Vegas