Pistachio Cresto

Total Time
20 minutes
Not rated
0 ratings

It's pesto made with watercress instead of the traditional basil.  Watercress (or "cress," as we call it), is a taste-of-the-season, local, wild-foraged, super food. For folks in the northern states, watercress has special meaning in spring. It's pretty much the first bit of green we see, and it sprouts thickly around every seep, spring and damp spot around. You can make your own damp spot in a cool, shady corner of your yard and start cress from seed.

Watercress has a cool, fresh-taste with a slightly peppery hint of mint. Why the super-food tag line? Cress is rich in vitamin C, contains significant amounts of iron, calcium, iodine, folic acid, and vitamin A, and has cancer-suppressing properties. Make “cresto,” and you've got all that in one blender jar.


  • 1 cup toasted pistachios
  • 2 cups fresh picked watercress
  • 1 cup Organic Valley shredded parmesan
  • 6 garlic cloves, peeled
  • 1 cup olive oil
  • 14 cup lemon juice
  • 3 tablespoons honey
  • salt and pepper (to taste)


1. Place pistachios, watercress, parmesan, garlic cloves, lemon juice, and honey in a food processor.
2. Blend on high and slowly add olive oil (add more oil to achieve desired consistency).
3. Season with salt and black pepper to taste.

More wonderful uses for watercress and cresto:
Mix fresh cress into salads or use instead of lettuce on sandwiches. As cresto, you can spread it on grilled cheese sandwiches, freshly grilled fish and chicken, serve as a delightful spread on crackers with dilled Havarti, or mix with chilled pasta for a refreshing side dish.

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Deb from Cleveland GA on April 24th, 2013
40 years ago I picked cress along the Pine River in MI. Ah...the memories of peppery fragrant bouquets. A big AH for all the Valley Organics! Thanks!
Polly from Poulsbo, WA on April 22nd, 2013
Yum! This recipe sounds wonderfully tempting!

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