Tuesday, May 15, 2007
C is for Cress - Watercress Pesto Sauce
We left our comfort zone of salad cress (the girl next door of vegetables)and decided to try out Watercress. Watercress Pesto is a straightforward pesto recipe where you simply replace the basil. Both Alex and Freddie were "starving hungry" (their words), so they attacked their meal like wolves. But three minutes in and they both stopped, looked up and asked for water. "This is too spicy," said Alex."This isn't going to get a very high score", warned Freddie. Making sauces with green vegetables has been a success in the past, particularly with Brocolli Pesto. But watercress tasted too peppery for them. I loved it but Freddie gave it a score of six out of ten, tarnishing the so far unblemished record of cress in the Great Big Veg Challenge. If any of you have any suggestions to make this milder please let me know...
Watercress Pesto Sauce
A bunch of watercress, thicker stalks removed
Half a clove of garlic, crushed
1 level tablespoon pine nuts
6 tablespoons extra virgin olive oil
25 g grated Parmesan or Parmegiano cheese
Pinch of salt
Using a food processor or hand blender, puree the watercress,pinenuts, garlic and drizzle in the olive oil little by little. Then stir in the finely grated cheese. Add a pinch of salt to taste.