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Kardamon (Watercress) and Rocket Pesto

21/05/2008 By Ivy Liacopoulou

watercress and rocket pesto image

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.

watercress kardamon Nasturtium officinale image

 

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.

making pesto with watercress image

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

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.
Cuisine: Greek Cuisine / Category: Sauces

 

kardamon watercress pesto image

 

Kopiaste and Kali Orexi,

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Filed Under: My recipes Tagged With: kardamon, Nasturtium officinale, pesto, Pestos, watercress

About Ivy Liacopoulou

Ivy Liacopoulou grew up in Limassol, Cyprus, a beautiful island in the eastern Mediterranean, where her passion for cooking began as a child, helping her mother in the kitchen. Ivy belongs to a new generation of home cooks who loves to experiment and create new recipes of her own. She is the author of two cookbooks and she owns and manages Cooking Classes, in Nafplio, Peloponnese.

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Reader Interactions

Comments

  1. Ben

    22/05/2008 at 3:02 am

    As soon as I find some fresh cardamom here I am going to try this pesto that looks great. Maybe they’ll have it in an Indian store for a reasonable price…

  2. Bellini Valli

    22/05/2008 at 4:08 pm

    You are absolutely right sis and this would be excellent with rocket only. Rockey here I beleieve is arugula so I am told…I have a pasta salad I have been meaning to try with pesto:D

  3. Ivy

    22/05/2008 at 5:24 pm

    Val, I keep forgetting to mention that rocket is called arugula in the States. Yesterday I made a pasta salad as well with the last of the pesto which I will post soon.

  4. Ginny

    23/05/2008 at 4:10 am

    Great idea! Love the combination!

  5. Núria

    25/05/2008 at 1:12 pm

    How daring Ivy!!! Great that you got the exact measures for every ingredient!!!! It sounds like a great pesto to me.

  6. Rosie

    27/05/2008 at 4:30 pm

    Just love this combo Ivy sounds a wonderful pesto 🙂

    Rosie x

  7. Trisha

    29/05/2008 at 12:02 am

    This pesto sounds amazing! I’m excited to give it a try. Do you recommend anything other than pasta? I want to put it on some fish or shrimp and bake — a whitefish maybe?

  8. Ivy

    29/05/2008 at 9:11 am

    Hi Trisha. Thanks for visiting. It sounds like a good idea to use it on whitefish and shrimps. Actually I used it in a navy beans salad instead of using oil and it was very good. I shall post about it very soon.

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