Watercress lemon puree
( MAKES 2 CUPS )
I tend to use this flavoured oil like a pesto. It’s great with any kind of seafood, chicken or lamb, or as a salad dressing. Pouring boiling water then cold water over the greens sets the colour so they won’t brown as quickly. If desired, add a handful of nuts, such as walnuts or almonds for an extra boost.
- Warm oil and lemon zest in a small pot and sizzle very gently over lowest heat for 10-15 minutes. The lemon peelings will shrivel, but don’t allow them to blacken. Discard lemon zest and set oil aside to cool.
- Place greens in a strainer and pour boiling water over them to wilt them. Rinse under cold water then drain, squeezing firmly to remove moisture.
- Add greens and salt to oil and puree with a hand wand blender until smooth. Keeps in the fridge for 4-5 days and freezes well.
See more of Annabel's microgreens recipes