Ingredients with Measurements:
- 2 cups of fresh Bank cress leaves
- 1/2 cup of walnuts
- 1/2 cup of grated Parmesan cheese
- 3 cloves of garlic
- 1/2 cup of extra-virgin olive oil
- Salt and pepper to taste
Special Equipment Needed:
- Food processor or blender
Step-by-Step Instructions:
1. Rinse the Bank cress leaves and pat them dry.
2. Toast the walnuts in a dry pan over medium heat until fragrant and lightly browned.
3. Add the toasted walnuts, grated Parmesan cheese, and garlic to the food processor or blender. Pulse until finely chopped.
4. Add the Bank cress leaves to the food processor or blender and pulse until roughly chopped.
5. While the food processor or blender is running, slowly pour in the olive oil until the pesto reaches a smooth consistency.
6. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes (toasting the walnuts)
Temperature:
- Room temperature
Serving size:
- Makes about 1 cup of pesto
Nutritional information:
- Calories: 160 per serving (2 tablespoons)
- Fat: 16g
- Carbohydrates: 2g
- Protein: 3g
Substitutions for ingredients:
- Bank cress can be substituted with arugula or watercress.
- Walnuts can be substituted with pine nuts or almonds.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
- Olive oil can be substituted with avocado oil or sunflower oil.
Variations:
- Add a squeeze of lemon juice for a tangy flavor.
- Replace half of the Bank cress with basil for a more traditional pesto flavor.
- Add a pinch of red pepper flakes for some heat.
Tips and Tricks:
- Toasting the walnuts brings out their nutty flavor and adds a nice crunch to the pesto.
- Use a high-quality extra-virgin olive oil for the best flavor.
- Store leftover pesto in an airtight container in the refrigerator for up to a week.
Storage Instructions:
- Store leftover pesto in an airtight container in the refrigerator for up to a week.
Reheating Instructions:
- Pesto is best served at room temperature, but can be gently warmed in a saucepan over low heat if desired.
Presentation Ideas:
- Serve the pesto in a small bowl with a spoon for easy spreading.
- Drizzle the pesto over grilled chicken or fish for a pop of flavor.
Garnishes:
- Garnish with a sprinkle of chopped walnuts or grated Parmesan cheese.
Pairings:
- Serve with pasta, bread, or crackers.
Suggested Side Dishes:
- Roasted vegetables or a simple green salad.
Troubleshooting Advice:
- If the pesto is too thick, add a little more olive oil until it reaches the desired consistency.
- If the pesto is too thin, add more Bank cress or Parmesan cheese.
Food Safety Advice:
- Wash all produce thoroughly before using.
- Store leftover pesto in the refrigerator and discard if it develops an off smell or taste.
Food History:
- Pesto originated in Genoa, Italy and traditionally includes basil, garlic, pine nuts, Parmesan cheese, and olive oil.
Flavor Profiles:
- Nutty, slightly bitter, and savory.
Serving Suggestions:
- Serve as a dip or spread for bread, crackers, or vegetables.
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