Make this watercress pesto recipe for an incredible spread over a sandwich, with pasta or alongside roasted vegetables and meat.
Pesto is less an exact recipe and more a set of guidelines. It’s a wonderful way to highlight not just watercress, but also other foraged spring greens, such as ramps, nettles, and chickweed, and even greens from the garden, such as young pea shoots, arugula, and spinach. Watercress is delightfully peppery on its own, but you can mellow it out by adding other greens.
Ingredients
- 4 large handfuls watercress
- 1/2 cup Parmesan cheese, shaved or shredded
- 1/2 cup unsalted nuts or seeds
- 1/2 cup extra virgin olive oil
- Sea salt, to taste
- Fresh garlic (optional)
- Lemon juice (optional)
- Pepper (optional)
Directions
- Cut off the watercress roots, and then rinse the leaves and stems a few times to wash away any silt or debris.
- Blanch any wild-harvested watercress for about a minute in boiling water. Strain it in a colander first, and then squeeze the excess moisture out with a clean tea towel.
- Blend the watercress, cheese, and nuts or seeds in a food processor. Then, drizzle in the olive oil and process until it reaches the desired consistency. More or less oil is okay.
- Add salt as needed. You can also add fresh garlic, a sprinkle of lemon juice, or pepper.
Make this watercress pesto recipe for an incredible spread over a sandwich, with pasta or alongside roasted vegetables and meat.
Pine nuts are a classic ingredient in pesto, but you can substitute different nuts or seeds, such as pumpkin seeds, sunflower seeds, hazelnuts, walnuts, or pecans. We like to roast the nuts or seeds in the oven or a pan for a couple of minutes first to enhance their taste. Keep a close eye on them so they don’t burn.
Originally published in the April/May 2025 issue of MOTHER EARTH NEWS and regularly vetted for accuracy.
