Would you believe me if I told you I didn’t like pesto until now? Yea, I was that girl that didn’t like it at all. Until this day. Because say hello to watercress. It is a part of the mustard family which makes the flavor a bit peppery and nutty. Which is exactly what I want my pesto to taste like.
What is watercress? Well it’s similar to kale as it helps improve bone health, anti-inflammatory, supports heart health and is a superfood! And if that’s not enough to convince you, let me just say that watercress is the top powerhouse vegetable. So find it and your grocery store and bring it home today, cause we are about to make some pesto!
So smooth, so bright and flavorful. Nutty, lemony, garlicky. Yep, I think I just made that a word.
And now that I’m a believer in pesto, I’m realizing I’ve been missing out on all the pastas and sandwiches and chicken that pesto makes so much better. But I’ve found that watercress just provides the best flavor combination and then adding in the almonds balances this popping dish that can stand a lone. Unless you want to pour it over your roasted veggies and spaghetti squash and pizza because that’s perfectly acceptable.
And in this pesto, you’ll notice I’ve left out the cheese, but that’s also totally fine if you want to add it because I’m definitely not against cheese, like some good sharp parmesan. Also, I like to add more lemon juice at the end to taste that tang and if you want to mix in some more fresh parsley, that’s okay too! Don’t forget the tahini, which if you try it by itself will almost taste a bit bitter but also a little like peanut butter and both of those things are good 🙂
Watercress Almond Pesto
- 1 bunch watercress about 3 oz.
- 1/2 cup fresh parsley chopped
- 1 cup almonds
- 1/2 cup olive oil or more
- 2 tbsp tahini
- 3 garlic cloves chopped
- juice from 1 lemon
- sea salt & cracked pepper to taste
Toast the almonds in a cast iron pan. Add garlic cloves to food processor with lemon juice and tahini. Add almonds until blended. Mix in watercress and parsley and then slowly pour the olive oil in until everything is incorporated. Season with sea salt & pepper to taste!
Notes: If you want your pesto thinner, you can add a little water or more olive oil.