Watercress Pesto

20m
Prep Time
0m
Cook Time
20m
Ready In

Recipe: #1505

October 27, 2011



" This is a very different pesto. It is great to use on a fillet of beef or on a hamburger. Try it on pasta. The recipe is from "The meat lover's cookbook" by Sarlin and Porter. I am posting it exactly as posted in the cookbook but when I make it I cut the oil in half. You can keep this in the fridge for up to 3 weeks. You may freeze it in icecube trays, measure it out by the tablespoon so you have it already measured and ready for use. If frozen it will keep up to 6 months."

Original is 2 servings

Nutritional

  • Serving Size: 1 (391.5 g)
  • Calories 978.8
  • Total Fat - 108.3 g
  • Saturated Fat - 15 g
  • Cholesterol - 0 mg
  • Sodium - 30.1 mg
  • Total Carbohydrate - 4.6 g
  • Dietary Fiber - 1.3 g
  • Sugars - 0.4 g
  • Protein - 1.7 g
  • Calcium - 79.1 mg
  • Iron - 2.9 mg
  • Vitamin C - 43.9 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Put the watercress, basil, parsley and garlic in a food processor and process until finely chopped

Step 2

Add the olive oil in a slow steady stream with the processor on to form a paste. Season with pepper

Step 3

Place in a sealed container, add 1/4 oil on top to prevent it darkening

Tips


No special items needed.

0 Reviews

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