Kardamon (Watercress) and Rocket Pesto

Watercress and Rocket Pesto is an alternative to the classic pesto, with lots of health benefits.  It is great in pasta, or as a dressing to salads, over baked potatoes, or spread over toasted baguette slices.

Remember when I made that awesome Salad with rocket and fresh kardamon (watercress) (Nasturtium officinale) a few weeks back?

Well after making a couple more salads everyday, there was still some watercress and rocket left. Although I loved the salads I didn’t want to eat any more so I decided to make a pesto with what was left and see how it works.

When I finished it, I tried just a little bit to see how it turned out. Again, the flavour of the watercress and the rocket (arugula) was very strong and peppery and I had to add something in to balance it.

The only thing I had at home and could use were frozen peppers (I always have some in the deep freezer, just in case I need some). I added and tasted, added and tasted and YES, finally it was perfect.

I made this pesto a week ago and used it in a few recipes. Today I made the last one and hope to find some fresh kardamom again so that I can make some more soon. However, as all of you commented that you could not find any fresh cardamom, I believe that even if you use only the rocket it will still taste awesome.

I am submitting this recipe to Sweetnicks, who is hosting this week’s Weekend Herb Blogging, created by Kalyn of Kalyn’s Kitchen.

Kardamon (Watercress) and Rocket Pesto

Preparation time:  10 minutes

Makes: 1 cup.

Ingredients:

3 – 4 sprigs of fresh Kardamom (watercress)  (just the leaves)
3 – 4 sprigs of rocket (arugula)
1/2 cup of bell peppers (yellow, red, orange)
50 grams (about) of goat cheese
1 spoonful wine vinegar
15 (about) grams of pine nuts
1/2 cup of Extra virgin olive oil
1 large garlic clove
Salt and pepper to taste

Directions:

Wash and drain the rocket and watercres.

Combine them in with the pine nuts and some olive oil and pulse a few times in a food processor.

Add the peppers, the vinegar, garlic and salt and pepper and pulse a few times more.

Slowly add the remaining olive oil in a constant stream while the food processor is on.

Stop to scrape down the sides of the food processor with a rubber spatula.

Add the cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

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Kardamon (Watercress) and Rocket Pesto

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Category: Sauces

Cuisine: Greek Cuisine

Ingredients

1 cup

• 3 - 4 sprigs of fresh Kardamom (watercress)  (just the leaves)
• 3 - 4 sprigs of rocket (arugula)
• 1/2 cup of bell peppers (yellow, red, orange)
• 50 grams (about) of goat cheese
• 1 spoonful wine vinegar
• 15 (about) grams of pine nuts
• 1/2 cup of Extra virgin olive oil
• 1 large garlic clove
• Salt and pepper to taste

Instructions

Prep

10 minutes

1. Wash and drain the rocket and watercres.
2. Combine them in with the pine nuts and some olive oil and pulse a few times in a food processor.
3. Add the peppers, the vinegar, garlic and salt and pepper and pulse a few times more.
4. Slowly add the remaining olive oil in a constant stream while the food processor is on.
5. Stop to scrape down the sides of the food processor with a rubber spatula.
6. Add the cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Nutrition information

4.31

https://www.kopiaste.org/2008/05/kardamon-watercress-and-rocket-pesto/

Kopiaste and Kali Orexi,