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 Kitchen.  Alice 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:

Asian Fried Quinoa by Kate from Kate's Kitchen

Asparagus and Prosciutto Salad with Lemon Vinaigrette by Heather from girlichef

Asparagus Quiche by Alice from A Mama, Baby and Shar-pei in the Kitchen

Asparagus Salmon Fried Rice by Stacy from Food Lust People Love

Blue Cheese and Bacon Potato Salad by Christiane from Taking on Magazines

Blue Cheese Potato Salad by Lea Ann from Cooking on the Ranch

Broccoli and Cheese Muffins by Kelli from Kelli's Kitchen

Broccoli Cheddar Soup by Azmina from Lawyer Loves Lunch

Caesar Salad with Grilled Romaine by Jean from Lemons and Anchovies

Cheese Soufflé with Garden Salad by Debra from Eliot's Eats

Chicken Tikka Salad by Ramona from Curry and Comfort

Chocolate Strawberry Pound Cake by Kim from Liv Life

Cowboy Vegetable Scramble by Kathy from A Spoonful of Thyme

Creamy Asparagus Soup by Anna from Anna Dishes

Halibut and Spinach en Papillote by Liz from That Skinny Chick Can Bake

Honey Balsamic Glazed Carrots by Rebekah from Making Miracles

Lemon Bars by Anna from Anna Dishes

Maple Soy Glazed Spring Carrots by Lora from Cake Duchess

Peppercress and Basil Pesto by Lisa from Authentic Suburban Gourmet

Pesto by Christy from Confessions of a Culinary Diva

Raspberry and Rhubarb Rustic Tarts by Wendy from A Day in the Life on the Farm

Spring Green Risotto by Lauren from Sew You Think You Can Cook

Alice from A Mama, Baby and Shar-pei in the Kitchen

Christy from Confessions of a Culinary Diva