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Peppercress and Basil Pesto

Peppercress and Basil Pesto

We had some great rain showers yesterday and today in the
Bay Area. 
Oh how we need the rain here
in California – it was such a
welcome event.  We just need about 10 to
15 more Spring Showers here to make a dent in this 4 year drought. Speaking of spring, this month’s Blogger
C.L.U.E. Society
theme is Spring Vegetables
I have to declare that the spring time vegetable season is simply
stunning.  From asparagus to fava beans,
the assortment is spectacular.

While I was at the Farmer’s Market over the weekend, I came
across peppercress that was front and center at one of my favorite vendors.  I had never had it before, but was simply
intrigued and had to purchase a bundle. 
It is a peppery-tasting, leafy herb that is similar in flavor to its
relative, watercress, which is a member of the mustard family.  It is great in salads or soups. 

This month I was assigned to Alice’s
blog – A Mama, Baby and Shar-pei in the KitchenAlice
loves cooking and watching Top Chef – me too. 
She loves cookbooks – me too.  She
lived in England
– I have visited numerous times and love it.  She
loves shopping for new kitchen tools – me too. She loves her puppy – I love my
puppies.  She loves her hubby – I love my
hubby.  She has two darling kids – I don’t, but have four darling nephews.  I have not met Alice
in person, but I am sure we would have a lot to talk about if we did.  She has a blog that is filled with delicious
delights and I had such a hard time choosing a recipe for this month’s
challenge of spring vegetables.  I
finally decided on her Pesto recipe but of course needed to add my own
touches.  Remember the peppercress – I used
that in the pesto and the result was simply divine.  Thank you Alice
for the recipe and inspiration!

Peppercress and Basil Pesto

1 Cup Olive Oil

2 Cup Fresh Basil Leaves, packed firm

2 Cup Peppercress, packed firm

½ Cup Pine nuts

2 Cloves Garlic, minced

1 Cup Parmesan Cheese, grated

¼ teaspoon Salt

10 Grinds of Pepper

Use a blender or food processor to make the pesto.  Add the olive oil, basil leaves and
peppercress to the blend and pulse until blended.  Add the pine nuts, garlic, parmesan cheese,
salt and pepper and pulse until well blended. 
Store in an airtight container in the refrigerator.  Can be stored for 3 to 4 days.

To see other blogger’s recipes, click links below:



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