Watercress And Pistachios Pesto Recipes

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WATERCRESS AND PISTACHIOS PESTO



Watercress and Pistachios Pesto image

Make and share this Watercress and Pistachios Pesto recipe from Food.com.

Provided by Boomette

Categories     Cheese

Time 15m

Yield 2 cups

Number Of Ingredients 7

6 cups watercress, packed
1/2 cup pistachios, toasted
1/2 cup parmegianao reggiano parmesan cheese, grated
4 teaspoons lemon juice
2 garlic cloves, peeled
1/2 cup canola oil, approximately
salt

Steps:

  • In a food processor, finely chop all ingredients except the oil. Incorporate the oil in the whole of the food processor while it's on until you have a creamy consistancy and lightly grainy. Add salt to taste.

Nutrition Facts : Calories 779, Fat 75.4, SaturatedFat 9.9, Cholesterol 22, Sodium 425, Carbohydrate 12.8, Fiber 3.8, Sugar 3, Protein 18.5

PISTACHIO, WATERCRESS AND GOUDA PESTO



Pistachio, Watercress and Gouda Pesto image

Aged Gouda is blended with pistachios, watercress and garlic for a unique take on pesto.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

1/3 cup lightly toasted pistachios
3 cups loosely packed watercress
1 teaspoon chopped garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon chopped fresh tarragon
Kosher salt
1/2 cup coarsely grated aged Gouda cheese
1/2 cup olive oil

Steps:

  • Put the pistachios in a food processor and pulse until finely ground. Add the watercress, garlic, red pepper flakes, tarragon and 1/4 teaspoon salt and pulse until finely chopped. Add the Gouda and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl.

WATERCRESS PESTO WITH WHITE BEANS



Watercress Pesto with White Beans image

Stir creamy white beans into a puree of pine nuts, watercress and Pecorino-Romano for a robust pesto.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 8

1/3 cup lightly toasted pine nuts
3 cups loosely packed watercress
1 teaspoon chopped garlic
Pinch of crushed red pepper flakes
Kosher salt
1/2 cup coarsely grated Pecorino-Romano
1/2 cup extra-virgin olive oil
1/2 cup white beans

Steps:

  • Put the pine nuts in a food processor and pulse until finely ground. Add the watercress, garlic, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the white beans.

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