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.

 

Kardamon (Watercress) and Rocket Pesto

Yield: 1 cup

Prep Time: 10 minutes

Print

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

Instructions

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.

 

 

Kopiaste and Kali Orexi,

No ratings yet.