Watercress and Walnut Pesto

Watercress and Walnut Pesto 150 Image by: Watercress and Walnut Pesto 150 Author: Canadian Living

Watercress gives this pesto a peppery taste. Use it to garnish soups, toss with pasta, stir into steamed rice, swirl into risotto or top a pizza. 

  • Portion size 4 servings
  • Credits : Canadian Living Magazine:September 2012

Ingredients

  • 1/2 cup walnut toasted
  • 1 clove garlic chopped
  • 2 cups loosely packed trimmed watercress
  • 1/2 cup tightly packed fresh flat-leaf parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup olive oil

Method

In food processor, pulse walnuts with garlic until coarsely ground. Add watercress, parsley, salt and pepper; pulse 6 times.

With motor running, add oil in thin steady stream until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)

Nutritional facts Per 1 tbsp: about

  • Fibre 1 g
  • Sodium 52 mg
  • Sugars trace
  • Protein 1 g
  • Calories 87.0
  • Total fat 9 g
  • Potassium 56 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Watercress and Walnut Pesto

Login