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Categories: Sauces and condiments, Vegetarian

Almond watercress pesto

Almond watercress pesto
Ricardo DeAratanha / Los Angeles Times

Until last week I thought almond producers had found every way under the spring sun to market their product: in the shell, whole, blanched, slivered, sliced, ground into flour and pressed into oil. Now I see they want us to ... Read more

Total time: 25 minutes | Makes about 1 1/2 cups
Note: This can be served as a sauce for fresh pasta, a spread for a sliced and toasted baguette or a topping for grilled fish, meat or chicken.
  • 2 fat bunches watercress (about 8 ounces)
  • 3/4 cup almond oil (or other mild oil such as peanut or canola)
  • 3/4 cup freshly grated pecorino Romano
  • 3/4 cup slivered almonds
  • Sea salt
  • Freshly ground white pepper
  • Hot red pepper sauce

Step 1Remove all but the tiniest stems from the watercress leaves. Wash the leaves well in cold water and spin dry, then wrap in towels and refrigerate until completely dry.

Step 2Combine the watercress, oil and cheese in a blender or food processor (work in batches if necessary). Process until chunky. Stir in the almonds, then process until almost smooth. Season with plenty of salt and pepper and hot sauce to taste.

Each tablespoon:
96 calories; 2 grams protein; 1 gram carbohydrates; 0 fiber; 10 grams fat; 1 gram saturated fat; 4 mg. cholesterol; 56 mg. sodium.
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