One of my fondest memories ever is one of when I was in Florence with my friends during highschool. We were in the swankiest hotel ever having dinner one night, and I got to taste pesto for the very first time. It completely blew my mind. I just don’t remember ever having something so flavourful, intense, and just amazing in general!
So, as part of the heyfranhey health, fitness, and beauty challenge for February, I think you guys should really try this paleo/dairy free version of a pesto that uses watercress and walnuts! Now if you wanted to use some parmesan, it would be AMAZING and the only reason why I didn’t use any is because I’m kinda broke and couldn’t afford to go out and blow $8 on a block of cheese. Student life, what can you do eh?
If you’ve never had watercress before, it’s a slightly peppery green that is has been shown to be anti-carcinogenic! It’s got tons of beta-carotene which will definitely help out your eyes, and its just basically full of antioxidants! It’s so easily found in asian markets as well, if you can’t find any at your usual grocery store!
It’s not as strong as your typical basil pesto because we’re watercress is quite mild in terms of intensity of flavour when compared to herbs like basil. But usually, I like to dilute this a little with some water and use it as a dressing for my salads, or its just great to toss with some steamed broccoli, or mixed into your pasta!
– 1 bunch or roughly 3-4 cups of watercress
– 2-3 cloves of garlic
– juice of half a lemon
– 1/2 cup of olive oil
– 1/4 cup of toasted walnuts
– salt & pepper to taste
– parmesan (optional)
Really…. no directions needed. Throw into a food processor/blender and whizz away! Add more lemon if you feel like it, or if its too garlic-y just add a bit more oil to dilute it out.