1 bunch of watercress (about 75 g)
1 clove of garlic
1 tablespoon toasted pine nuts (or sunflower seeds)
50-75ml olive oil
50g fresh Parmesan cheese
Salt and pepper to taste
Place watercress, garlic and pine nuts in a food processor and puree them lightly.
Drizzle in the oil until slightly runny.
Place in a bowl and stir in the finely grated Parmesan cheese. Season with salt and pepper to taste.