How about changing from the classic basil pesto? With watercress leaves, olive oil and a bit of parmesan cheese (no nuts). Great with fish, barbecue or pasta… Absolutely bursting with fresh herby and peppery flavor.
I fell in love with watercress when making my watercress soup with zucchini and turmeric last winter (do you remember seeing the recipe?). Its peppery taste is very interesting.
A few days ago I spent the Easter week-end on the Ouessant island (in Brittany, West of France). This place is so wild and beautiful. Talking about wildness, we found watercress at the source of a small stream just next to the sea. After a few days eating watercress soups and salads, I prepared pesto for a change, to go with the sumptuous fresh fishes. The association worked very well.
Note that you can use this recipe with other fresh herbs.
Homemade Fresh and Peppery Watercress Pesto Sauce
Equipment
- food processor
Ingredients
- 1 large bunch watercress
- 30 gr grated Parmesan cheese
- 1 clove garlic
- 1 onion bell
- 10 cl olive oil
- Salt
Instructions
- Start by washing watercress carefully, remove the large leaves and discard stems. Dry using cloth.
- Peel and finely chop the garlic clove and the onion. Pound in a pestle and mortar, use a knife or pulse in a food processor.
- Separately, chop the watercress leaves. Here again, preferably use food processor and pulse several times until finely chopped.
- Put the watercress leaves, garlic and onion in a bowl. Add the parmesan and combine. It’ll become kind of a paste.
- Gradually pour the olive oil while mixing, the quantity is indicative, stop when the consistency is suitable for you.
- Adjust seasoning by adding salt.
Notes
Bon appétit !
