Watercress pesto
This watercress pesto offers a peppery twist on traditional basil pesto, blending walnuts, garlic, and Parmesan cheese into a rich, aromatic sauce. Perfect for pasta, sandwiches, or as a spread, it's quick to prepare and packed with flavor.
Cook time 5 min
Prep time 15 min
Ingredients:
1/3 cup walnuts1 tbsp watercress
2 garlic cloves
1/2 cup olive oil
1/2 cup grated parmesan cheese
Watercress pesto is a delightful variation of the classic basil pesto, offering a peppery twist and a vibrant green color. This recipe combines the distinct flavors of watercress, walnuts, and Parmesan cheese, providing a rich and aromatic sauce that pairs perfectly with pasta, sandwiches, or as a spread for appetizers.
Instructions:
- Begin by toasting the walnuts to enhance their flavor. Place them in a dry skillet over medium heat. Cook, stirring frequently, for about 3-5 minutes until they are fragrant and lightly browned. Remove from heat and let them cool.
- In a food processor, combine the toasted walnuts, watercress, and garlic cloves. Pulse until the mixture is finely chopped.
- With the processor running, slowly add the olive oil in a steady stream. Continue to blend until the mixture is well combined and smooth.
- Add the grated parmesan cheese to the food processor and pulse a few times until fully integrated into the pesto. If the consistency is too thick, you can add a bit more olive oil to reach your desired texture.
- Taste the pesto and season with salt and pepper as needed. You can also adjust the other ingredients to suit your taste preferences (e.g., more garlic for extra punch).
- Transfer the watercress pesto to a jar or airtight container. It can be stored in the refrigerator for up to a week. If you plan to store it longer, you can cover the top of the pesto with a thin layer of olive oil to preserve its color and freshness.
With its unique flavor profile and vibrant appearance, watercress pesto is a versatile and nutritious alternative to traditional pesto. By following this simple recipe and tips, you can create a delicious condiment that elevates a variety of dishes, adding both taste and visual appeal.
Watercress pesto FAQ:
Watercress pesto can be stored in the refrigerator for up to one week. To maintain its color and freshness, cover the top with a thin layer of olive oil.
Yes, you can substitute walnuts with other nuts like pine nuts, almonds, or cashews. Each will impart a different flavor, so choose according to your preference.
Watercress pesto is versatile—it’s great for tossing with pasta, as a spread on sandwiches, or as a dip for vegetables and crackers.
If the pesto is too thick, you can add more olive oil gradually while blending until you achieve your desired consistency.
Bitterness can stem from over-toasting the walnuts or using too much watercress. Try adding more Parmesan cheese or a bit of lemon juice to balance the flavors.
Tips:
- Toasting the walnuts before blending can enhance their flavor. Simply place them in a dry skillet over medium heat for a few minutes until they are fragrant.
- Use fresh, high-quality ingredients for the best results, especially the watercress and Parmesan cheese.
- Gradually add the olive oil while blending to achieve the desired consistency.
- If the pesto is too thick, you can thin it out with a small amount of water or more olive oil.
- Store any leftover pesto in an airtight container in the refrigerator. To prevent browning, pour a thin layer of olive oil on top of the pesto before sealing the container.
- Use a food processor or blender for easy and quick mixing. Scrape down the sides of the bowl to ensure even blending.
Nutrition per serving
14 ServingsCalories 50kcal
Protein 1.72g
Carbohydrates 1.23g
Fiber 0.38g
Sugar 0.15g
Fat 13g
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