Watercress Pesto Recipes

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WATERCRESS PESTO PASTA



Watercress Pesto Pasta image

Watercress, which contains many disease-preventing phytochemicals, has small, perky leaves that are easy to work into sandwiches, salads, and pasta dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 8

1 bunch watercress, tough stems removed (about 5 1/2 cups), divided
2 tablespoons toasted pine nuts
Zest of 1 lemon
1 clove garlic, chopped
3 tablespoons extra-virgin olive oil
Coarse salt
Pinch of red-pepper flakes, or to taste
10 ounces farro spaghetti or whole-wheat spaghetti

Steps:

  • Pulse 5 cups watercress, pine nuts, lemon zest, and garlic in a food processor until coarsely chopped. Add oil and pulse to combine. Season with salt and red-pepper flakes.
  • Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until al dente. Reserve 1 cup cooking water; drain pasta. Return pasta to pot and stir in pesto. Add enough reserved pasta water, a small amount at a time, to coat pasta and make a light sauce. Season with salt and top with remaining watercress.

WATERCRESS PESTO WITH WHITE BEANS



Watercress Pesto with White Beans image

Stir creamy white beans into a puree of pine nuts, watercress and Pecorino-Romano for a robust pesto.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

1/3 cup lightly toasted pine nuts
3 cups loosely packed watercress
1 teaspoon chopped garlic
Pinch of crushed red pepper flakes
Kosher salt
1/2 cup coarsely grated Pecorino-Romano
1/2 cup extra-virgin olive oil
1/2 cup white beans

Steps:

  • Put the pine nuts in a food processor and pulse until finely ground. Add the watercress, garlic, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the white beans.

WATERCRESS PESTO



WATERCRESS PESTO image

Categories     Herb

Yield 1 cup

Number Of Ingredients 7

1 cup tightly packed watercress
1/8 cup olive oil
½ clove garlic
2 Tablespoons toasted pine nuts
4 Tablespoons Parmesan
½ cup ricotta
Pinch of salt

Steps:

  • Blend Watercress, olive oil, garlic in a blender or food processor. Add Pine nuts, when smooth place in a bowl and add grated Parmesan and a pinch of salt. Add ricotta and stir well

NUTTY WATERCRESS PESTO



Nutty watercress pesto image

An easy, versatile sauce of herbs, Brazil nuts and cheese - perfect added to pasta or spiralized courgetti for a quick meal

Provided by Miriam Nice

Categories     Condiment, Dinner, Lunch, Main course, Pasta, Supper

Time 15m

Number Of Ingredients 7

100g pack watercress
small bunch basil
1 garlic clove
50g Brazil nut chopped
1 lemon juice
25g parmesan shavings (or vegetarian alternative)
2 tbsp rapeseed oil

Steps:

  • Pop the watercress, basil, garlic and Brazil nuts into a food processor. Blitz until very finely chopped. Add the remaining pesto ingredients and pulse again until mixed, then season to taste. Will keep, well covered, for 4-5 days in the fridge.

Nutrition Facts : Calories 41 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Protein 1 grams protein

LINGUINE WITH WATERCRESS & ALMOND PESTO



Linguine with watercress & almond pesto image

Make your own Italian sauce from nuts, garlic and watercress, add a touch of lemon and serve with pasta

Provided by Cassie Best

Categories     Dinner, Main course

Time 17m

Number Of Ingredients 8

200g linguine or spaghetti
85g bag watercress
1 garlic clove , roughly chopped
25g parmesan (or vegetarian alternative), half grated, half shaved
50g toasted flaked almond
4 tbsp extra-virgin olive oil
1 tbsp lemon juice
½ tsp sugar

Steps:

  • Cook the pasta following pack instructions. Meanwhile, put the watercress and garlic in the bowl of a food processor and blend for a few secs until finely chopped. Add the grated cheese, half the almonds, the olive oil, lemon juice and sugar. Season well, then blend until you have a smooth purée consistency.
  • When the linguine is cooked, drain, reserving a cup of the cooking water. Return the pasta to the pan and pour over the pesto, using a little pasta water to loosen the sauce if necessary. Stir everything together and divide between 2 bowls. To serve, top with the shaved cheese and remaining almonds.

Nutrition Facts : Calories 766 calories, Fat 40 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 0.3 milligram of sodium

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