Today’s recipe involves a little bit of a substitution. In many recipes that call for “water cress” one can instead use our Living Upland Cress. In the case of this particular recipe, we found that it tastes even better when using Living Upland Cress. So if you’re looking for a good pesto to spread onto a sandwich, dip bread into, or complement some other dish, look no further than today’s recipe.
You’ll need the following ingredients to make this, as well as a food processor (or blender):
- 1 bunch Living Upland Cress (about 100 grams)
- 2 tablespoons pinenuts (this chef used Spanish pinenuts, try to avoid Chinese pinenuts)
- grated pecorino
- sea salt and ground white pepper
- sunflower oil, or any other neutral flavoured oil (Many like Fortune brand)
The cooking instructions are a bit more nuanced than just throwing it all in the blender, so click here to read them in full: bit.ly/SWRMIg. (You’ll have the scroll down quite a bit.)