Wednesday, April 8, 2015

Peppercress and Basil Pesto | Blogger C.L.U.E. Society

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.

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    1. What a gorgeous pesto, Lisa! I've never used peppercress, so thanks for putting it on my radar!!!

    2. I have never heard of nor tried peppercress either but I do like watercress so I will have to be on the lookout.

    3. I've never heard for Peppercress - thinking you meant watercress which grows wild here - It sounds the same but I will look for it at the next farmer's market!

    4. That looks so fresh and vibrant - beautiful!!

    5. I"m in love with pesto! Great recipe choice, Lisa. I'm so happy you finally got some rain and hope more will be on the way!

    6. The color of this pesto is just spectacular and it sounds wonderful Lisa!

    7. I'm glad you had a respite from the drought, it's alarming to hear & see how bad it is in California. :(

      This dish is gorgeous! A refreshing take on pesto (my favourite pasta sauce!).

    8. Hi, Lisa! Love what you've done with your site. Looks great. :)

      It's like you read my mind with this post. I've had pesto on my mind but hadn't considered using anything other than basil. Will have to be on the lookout for peppercress at the farmers market. I'm curious to try it. Love your pictures. :)

    9. Vibrant! Love pesto and my plant is looking quite healthy. I will be making some soon.

    10. We're so lucky to live in the Bay Area and have access to all of these lovely farmer's markets! I've never seen peppercress but will definitely be on the lookout for it because I'm loving your twist on a traditional pesto. Hope to see you soon, friend!

    11. What a gorgeous green your pesto turned out! I'll be looking for peppercress now too!

    12. Fantastic pesto! I can't wait until I can start growing herbs outside again...I'm going to look for peppercress now. :)

    13. What a vibrant post, it's so lovely. I am a BIG fan of pesto, I will definitely try this one. Great choice!

    14. I wonder if peppercress is the same as water cress?

      1. It is very similar to watercress but has more of a peppery taste! You would love it.

    15. Gorgeous Pesto! I'm going to have to try to find that Peppercress. We so need more rain down here in the desert - we had some, but not enough.

    16. yum yum yum. I use basil on just about anything i can think of. It is so versatile and easy. I love your version. So green and perfect consistency!

    17. Yes! I love your addition of peppercress to pesto - I bet it gives a really nice kick!
      I hope you're well Lisa:)

    18. I'd never even heard of peppercress! Basil does scream spring though, doesn't it.

    19. Homemade pesto is the best, I just love this twist on a classic!

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