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
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
- 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.
Kopiaste and Kali Orexi,
Ben
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…
Bellini Valli
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
Ivy
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.
Ginny
Great idea! Love the combination!
Núria
How daring Ivy!!! Great that you got the exact measures for every ingredient!!!! It sounds like a great pesto to me.
Rosie
Just love this combo Ivy sounds a wonderful pesto 🙂
Rosie x
Trisha
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?
Ivy
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.