I had seen a recipe in a cooking magazine where they sprinkled watercress leaves over the top of the dish. It made such a pretty presentation that I was certain I too would do this. I bought a bag of watercress with good intention. Forgot all about it until my weekly Saturday morning fridge cleanout.
Well there YOU are. Couldn’t for the life of me recall which magazine I had seen the recipe in, nor exactly what it was a recipe for. I’m sure this is part of the aging process. I understand now why mom had a pen and paper nearby at all times.
I let go of that and instead let the other ingredients in my fridge/pantry dictate how I used the watercress, beginning with roast chicken breast from a few nights before. I was really leaning toward chicken salad or maybe pasta salad with chicken and fresh corn, cherry tomatoes, and scallions. Toss all that in a little dressing or better yet….pesto. Bingo! Watercress pesto.
- 1 bag watercress, about 100 mg, thick stems removed
- 1 garlic clove, minced
- ¼ cup pine nuts
- ¼ cup olive oil
- ¼ cup parmesan cheese, grated
- salt & pepper to taste
- Eureka lemon olive oil, for final drizzle
- Place the watercress in the bowl of a food processor, pulse a few times if necessary to make room for all the leaves. Add the garlic and pine nuts to the bowl, with processor running drizzle in olive oil until desired consistency. Add the parmesan cheese and pulse to combine, add a bit more olive oil if necessary. Season with salt & pepper tot taste.
- Makes about 1 cup of pesto.
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