The Taste the Distance Competition involved cooking a number of recipes and comparing the food miles between making the recipe from local produce as opposed to supermarket ingredients that could come from much further afield.
Watercress Pesto
(Using ingredients that are local to Bishop’s Waltham)
| Ingredients | Available from: | Food miles |
| 1 bunch fresh watercress | (Alresford) Hylands | 10 miles |
| 3 floz (90 ml)Pratts Rapeseed Oil | (Andover) Co-op or Farmers Mkt | 21 miles |
| 3 - 4 oz (100 g) Bookhams not just a pasta cheese | (Arlington, W Sussex) from Farmers market or Supermarket | 45 miles |
| 3 – 4 oz (100g) Almonds (ground or whole) * | (Spain) Budgens or Co-op | 960 miles |
| TOTAL | 1,036 miles |
Method
- Rinse the watercress and drain in a colander, shaking as much of the water off as possible.
- Blend the watercress with the cheese and almonds, adding the oil gradually until it is as smooth or as chunky as you like.
- Add salt to taste and serve with pasta, or salads, or on bruschetta (posh toast!).
* If you can get locally grown nuts, such as walnuts or hazelnuts, these are delicious too and massively reduce the foodmiles!
| Ingredients | Locally sourced | Supermarket
(Waitrose, Winchester) |
How many more food miles? |
| Watercress | Alresford: - 10miles | USA , Say E. Coast
3,600 miles |
360 x |
| Rape / Olive Oil | Andover:- 21 miles | Spain:- 960 miles | 45 x |
| Parmesan | Arlington, W. Sussex: 45miles | Parmigiano, Italy:
900 miles |
20 x |
| Nuts | Almonds, Spain:
960 miles |
Pine Kernels, Pakistan:
3,800 miles |
4 x |
| Total | 1,036 miles | 9,260 miles | 9 x |
Maps showing where the ingredients were sourced from
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