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.
Preparation time: 5 min
Cooking time: none
Quantity: a bowl of pesto sauce
Specific equipment: food processor
1 large bunch watercress
30 gr grated Parmesan cheese
1 clove of garlic
1 onion bell
10 cl olive oil
Finely chop garlic, onion and watercress and the ingredients mixed.
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.