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. 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.
Alex Brevik, Organic Valley Executive Chef