Bitter Green Pesto

Name: Bitter Green Pesto
Yield: 1 cups
Ingredients: 2 cups stemmed arugula; 2 cups stemmed watercress; 6 scallions, green part only, coarsely chopped; 8 cloves roasted garlic, peeled; 1 teaspoon salt; ⅛ teaspoon freshly ground black pepper; ½ cup olive oil

By Molly O’Neill

Published July 31, 1993

Total Time: 10 minutes
Rating: (0)
Comments: Read comments

This variation of the traditional pesto is sharp and should be used moderately on fish, chicken, pasta or steamed new potatoes, but because it is rather bitter, should not be used as a marinade. Bitter green pesto also adds zest when used as a garnish on gazpacho, cold tomato soup or other cold vegetable soups.

Featured in: FOOD; Fire and Spice

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Ingredients

Yield:One and one-quarter cups

2 cups stemmed arugula
2 cups stemmed watercress
6 scallions, green part only, coarsely chopped
8 cloves roasted garlic, peeled
1 teaspoon salt
⅛ teaspoon freshly ground black pepper
½ cup olive oil

Ingredient Substitution Guide

Preparation

Step 1
Place the arugula, watercress, scallions, roasted garlic, salt and pepper in a food processor and process until finely chopped. With the machine running, slowly pour in the olive oil. Process until smooth, stopping to scrape sides of the bowl. Store in an airtight container.