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Tangy Watercress Pesto

Tangy Watercress Pesto

Sunset MAY 2009

  • Yield: Makes about 2 cups

Ingredients

  • 1/2 cup toasted pine nuts
  • 1 large garlic clove
  • 4 cups loosely packed watercress sprigs
  • 1 cup shredded parmesan cheese
  • 1/2 cup crème fraîche or sour cream
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon salt

Preparation

1. In a food processor, combine pine nuts and garlic; whirl until finely chopped.

2. Add watercress, parmesan, crème fraîche or sour cream, oil, lemon juice, and salt; whirl until smooth.

Note: Nutritional analysis is per tbsp.

Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 87%
  • Protein: 1.9g
  • Fat: 6.7g
  • Saturated fat: 2g
  • Carbohydrate: 0.8g
  • Fiber: 0.3g
  • Sodium: 89mg
  • Cholesterol: 5.1mg
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Tangy Watercress Pesto recipe

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