This is a nice watercress recipe if you are looking for something a little different. It's a tangy watercress and pistachio pesto that is good to smear on crusty bread, add to sandwiches or toss in pasta. I'm a big fan of watercress in any form. Soups, salads and sandwiches are its most common hangouts. Given the choice, I like to eat it raw. I love the peppery sharpness of the leaves in salads and given the impressive health claims, I'm glad I do.
Watercress is an excellent source of Vitamin C and A and is rich in iron, calcium and folic acid. Research has also suggested that watercress has significant anti-cancer properties. Studies have shown that daily consumption of watercress may suppress the development of breast cancer cells and prevent skin cancer.
This dish was inspired by a big bunch of watercress that suddenly looked like it might not last too long. The results were surprisingly good and the sauce makes a delicious change from a traditional basil pesto. You can use salted or unsalted pistachios for this recipe. If you use salted, you may not need to add any additional salt.
2 cups/60g of watercress
½ cup/30g of pistachios (shelled weight)
1 clove of garlic, crushed
½ cup/125mls of olive oil
Salt and Pepper to taste 2 tablespoons/25g of grated Parmesan cheese or similar vegetarian cheese
Put the watercress, pistachios and garlic into a food processor and blend until smooth.
Now add the grated Parmesan and olive oil and blend again.
Season to taste with salt and pepper.