This recipe is courtesy of Jennifer from Medford. Thanks for sharing, Jennifer!
Note from Jennifer
I am really enjoying our deliveries! They have made me much more adventurous in the kitchen. When I received that watercress, I have to admit I was intimidated and it sat in my refrigerator for days before I felt confident enough to take it on! But thanks to Google (how did we survive without it?), I found a recipe for Watercress Pesto. It was amazing, and watercress is now my new best friend. I slathered the pesto on a portobello, threw some cheese on top, and baked it for a bit. We used the leftover pesto as a dip, put it in a salad for extra flavor, and basically spread it on anything we wanted to make better 🙂 I am including the pesto recipe below in case you want to try it. I just wanted to share since I would have never even tried to use watercress if it had not been left on my doorstep. I’m still working on the radishes though … they are proving more of a challenge. They have not made it out of the salad topping category yet. I’m still hopeful.
Prep Time: 10 minutes
Ready in: 10 minutes
1/2 clove garlic
1/3 cup pecans
3 oz. watercress, rinsed and dried
1 cup freshly grated Parmesan cheese
2 tbs. olive oil
- Place the garlic, pecans, watercress, Parmesan cheese, and olive oil into a food processor or blender.
- Pulse until a finely chopped paste has formed.
I adjusted some of the ingredients to get the consistency I wanted and added salt and pepper to taste.