You Will Need
- 3 punnets of salad cress
- 25g parmesan, finely grated
- 1 – 2 garlic cloves, peeled and chopped
- 3 – 4 tbsp extra virgin olive oil
- Freshly ground black pepper and a pinch of salt
Introducing something very special – CRESSTO! Blitz salad cress together with olive oil, parmesan & garlic and take your meals to a completely different level!
Place the snipped salad cress, chopped garlic, parmesan and olive oil into a blender or food processor and whiz for 20 seconds, scape down and whiz again until fully blended, season.
Cressto will keep for 4 – 5 days in a sealed jar stored in the fridge, why not make up double quantity and serve stirred through pasta, rice, gnocchi, new potatoes or as a topping for chicken or fish.
Prep time: 5 minutes Difficulty: Easy