Watercress is one of those “super foods” that I’ve been seeing a lot of lately. And summer is all about being healthy, so when I had a bag of watercress just lying in my fridge I racked my brain to see what I could do with it – and pesto was just the ticket! Pesto is a favorite summertime item because it’s so easy to make and extremely versatile. You can use it to dress up sandwiches, as a sauce on pasta, or even to spread over a simple fish or chicken. This pesto recipe is extremely easy to make, as long as you have a food processor or blender on hand.
Feel free to swap out the almonds for a different kind of nut and to add a clove of garlic for even more flavor. I’m trying to stay away from heartburn-inducing foods, so no garlic for me. Combine this watercress pesto recipe with your favorite basil pesto recipe for a nutrition boost.
Seriously, this dish takes about 4 minutes to make. You have no excuse not to make it.
- 1/4 cup roasted almonds
- 4 ounces watercress, stems and leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup safflower oil (or another neutral oil)
- 2 tablespoons freshly grated parmesan cheese
1. Add the almonds to your food processor and process until they are ground.
2. Add the watercress and process, pulsing to mix it around, making sure all the watercress gets chopped well.
3. Add the salt and pepper and pulse, just to mix it up.
4. With the food processor running, add the oil through the feed tube.
5. Add the cheese and mix with a spatula.
6. Add to pasta, sandwiches, or fish and enjoy!