Bitter Green Pesto Recipes

BITTER GREEN PESTO

Bitter Green Pesto image

This variation of the traditional pesto is sharp and should be used moderately on fish, chicken, pasta or steamed new potatoes, but because it is rather bitter, should not be used as a marinade. Bitter green pesto also adds zest when used as a garnish on gazpacho, cold tomato soup or other cold vegetable soups.

Provided by Molly O'Neill

Categories condiments, dips and spreads

Time 10m

Yield One and one-quarter cups

Number Of Ingredients 7

Ingredients

2 cups stemmed arugula
2 cups stemmed watercress
6 scallions, green part only, coarsely chopped
8 cloves roasted garlic, peeled
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup olive oil

Steps:

Place the arugula, watercress, scallions, roasted garlic, salt and pepper in a food processor and process until finely chopped. With the machine running, slowly pour in the olive oil. Process until smooth, stopping to scrape sides of the bowl. Store in an airtight container.

Nutrition Facts : @context http, Calories 415, UnsaturatedFat 36 grams, Carbohydrate 7 grams, Fat 43 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 307 milligrams, Sugar 1 gram

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