Watercress Pesto
" 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
Ingredients
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
You'll Also Love
