Kardamon (Watercress) and Rocket Pesto

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 kardamon 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 cardamom and the rocket 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.

Ingredients:

• 3 – 4 sprigs of fresh Kardamom (watercress)  (just the leaves)
• 3 – 4 sprigs of rocket
• 1/2 cup of 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

The quantities are just indicative as I did not weigh them but you can see in the photo below what I used.
Directions:

Wash and drain the rocket and cardamom. 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.

Makes 1 cup.

Serve with pasta, or as a dressing to salads, over baked potatoes, or spread over toasted baguette slices.

 

Kopiaste and Kali Orexi,

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