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My review
Watercress Pesto
Mandy
"Watercress pesto: great with pasta and salads too!"
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Ingredients
10 m servings 113 calsOriginal recipe yields 8 servings (1 cup)
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- US
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Directions
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- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 113 calories; 9.6 g fat; 1.5 g carbohydrates; 5.9 g protein; 12 mg cholesterol; 215 mg sodium. Full nutrition
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Reviews
Read all reviews 1314 Ratings
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Most helpful positive review
11/13/2010
I had never tried watercress before, nor had I made my own pesto. I really like this pesto a lot. I added lemon to mine after putting it on pasta. This recipe is great! Leftovers for lunch t...
Most helpful critical review
1/4/2012
This is a great alternative to the regular, basil pesto. It is light and refreshingj - and I chose to squeeze a lime into the pesto because I wanted to serve it over shrimp scampi and linguini ...
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11/13/2010
I had never tried watercress before, nor had I made my own pesto. I really like this pesto a lot. I added lemon to mine after putting it on pasta. This recipe is great! Leftovers for lunch t...
4/6/2009
I have always wanted a different way to make watercress besides potato soup or throwing it in salad. I tried this with pasta and chicken. Very good. Thanks Mandy!
6/3/2010
Delicious! I always made pesto with basil before, but this time I didn't have any basil - just parsley and watercress. This watercress was delicious!! I added a couple tablespoons of EVOO to hel...
11/21/2009
So yummy! Made this for a dinner party and everyone loved it. Served it with penne pasta, very delicious
1/4/2012
This is a great alternative to the regular, basil pesto. It is light and refreshingj - and I chose to squeeze a lime into the pesto because I wanted to serve it over shrimp scampi and linguini ...
12/11/2008
This is supper yumy on a salad, it gives it nice flavour, its great in pasta too, added with some tomatoes. GREAT
11/15/2015
I'm not sure if I did something wrong, but I ended up having to use olive oil to get it to work in the blender and then added water to thin it out to coat the pasta. I tried it with and without...