Adesina Media

Watercress Pesto

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This recipe has such an air of sophistication, I’d think to rename it “Watercresto”. Except then it’d sound smarmy.  Talk about versatile, this can be used as a sauce for hot pasta, as a spread for bruschetta, as a marinade or in a cold pasta salad.  Treat it like a condiment and make a little magic. *singing* You can do MAGIC!  You can have ANYTHING that you desire.  And, yes, I’m a dork and am singing America while I post my recipes.

This goes out to all the basil lovers (and growers) longing for a taste of summertime.  Watercress is hardy and available during the colder months, and still manages to be flavorful even though a lot of the produce around it is lacking at best (I’m talking to you, hothouse tomato).  The mixture is a little milder than traditional basil pesto, but still has all the peppery bite.

This recipe makes enough pesto to dress about 2 lbs of pasta, although you should add it to taste.  More if you like a spicy sauce, and less for a more subtle taste.  For a creamy pesto, stir in a few tablespoons of heavy cream and toss with the pasta.  You can also add a few tablespoons of marinara to the pesto for another tasty variation.  Mix it up – this is your show and you ARE the boss, applesauce.

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