Fresh, vibrant & fruity with a delicious cherry aroma. Strawberry & raspberry dominates with a subtle hint of spice. Slightly sweet on the palate, with a crisp slightly dry finish.
Enjoy with cheese, shellfish and pasta.



Ingredients (serves 4)

  • 120g watercress sprigs
  • 1 cup (100g) grated parmesan, plus extra to garnish
  • 50g pine nuts, toasted
  • 2 garlic cloves, chopped
  • 2 tsp grated lemon rind
  • 5 tbs (100ml) olive oil, plus extra to drizzle
  • 400g spaghetti or tagliatelle
  • 12 cherry tomatoes, halved
  • 12 pitted black olives


  1. Preheat the oven to 180°C.
  2. Roughly chop 80g of watercress, and place in a food processor with half the parmesan, the pine nuts, garlic and lemon rind. Gradually add the oil and process to form a smooth paste. Season with salt and pepper.
  3. Cook the pasta in a large pot of salted boiling water until al dente.
  4. Meanwhile, place the tomatoes, cut-side up, on a baking tray. Drizzle with olive oil and season with salt and pepper. Cook in the oven for 6-8 minutes or until just starting to wilt. Toss the pasta with the pesto, tomatoes, olives and the remaining parmesan and watercress.