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.