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.
- 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
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (10 servings)
103 calories; 10 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 175 milligrams sodium
One and one-quarter cups
- 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.