Arugula and Watercress Pesto
Sauces and Marinades | Author's cuisine
⏳ Time
7 minutes
🥕 Ingredients
11
🍽️ Servings
2
Description
The pesto can be stored in the refrigerator for 3–5 days.
Ingredients
- Parmesan Cheese - 1.6 oz
- Arugula - 0.9 oz
- Watercress - 0.9 oz
- Chopped almonds - 1.8 oz
- Brazil Nuts - 3 pieces
- Garlic - 0.7 oz
- Olive Oil - 3 fl oz
- Malt Vinegar - 1 tablespoon
- White Pepper (whole) - ½ teaspoon
- Mild Chili Spice - ½ teaspoon
- Ocean salt - to taste
Step by Step guide
Step 1
Grate the Parmesan cheese using a coarse grater.
Step 2
Chop the greens coarsely.
Step 3
Combine the cheese and almonds in a blender.
Step 4
It’s better to cut the Brazil nuts into a few pieces and add them to the blender.
Step 5
Chop the garlic coarsely.
Step 6
Add it to the other ingredients.
Step 7
Add the oil and wine vinegar.
Step 8
Add the spices.
Step 9
Add salt.
Step 10
Blend until smooth.
Step 11
Transfer to a convenient container. Done!
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.