Pesto from arugula and watercress
2 servings
7 minutes
Arugula and watercress pesto is a unique author sauce that brings freshness and a light spiciness to dishes. The combination of parmesan, almonds, and Brazil nuts gives the pesto a rich nutty flavor, while arugula and watercress add pleasant sharpness and greenery notes. This sauce is perfect for pasta, meat, seafood, and even as a salad dressing. Extra virgin olive oil makes it silky and rich, while wine vinegar adds a subtle acidity that enhances the flavor profile of the ingredients. Arugula and watercress pesto is a bold step in culinary creativity that allows you to enjoy the freshness of greens and the depth of nuts. Try it as a base for sandwiches or add it to roasted vegetables for an unusual gastronomic delight.
1
Grate the Parmesan on a coarse grater.
- Parmesan (Parmigiano Reggiano): 45 g
2
Chop the greens finely.
- Rocket (arugula): 25 g
- Garden cress: 25 g
3
Combine cheese and almonds in a blender.
- Parmesan (Parmigiano Reggiano): 45 g
- Almond: 50 g
4
It's better to cut the Brazil nut into several pieces and send it to the blender.
- Brazil nuts: 3 pieces
5
Chop the garlic finely.
- Garlic: 20 g
6
Add it to the other ingredients.
- Garlic: 20 g
7
Add oil and wine vinegar.
- Extra virgin olive oil: 100 ml
- Wine vinegar: 1 tablespoon
8
Add spices.
- Freshly ground white pepper: 0.5 teaspoon
- Chili powder: 0.5 teaspoon
9
To salt.
- Sea salt: to taste
10
Whip to a homogeneous consistency.
11
Transfer to a convenient container. Done!
