Watercress is a cruciferous green that’s often overlooked in the green leafy section, but it’s extremely high in vitamin K and cancer-fighting antioxidants. Its benefits have gotten the attention of William Patterson University researchers, who gave it the top spot on their list of 41 Powerhouse Fruits and Vegetables.
Watercress Pesto Ingredients (makes 2 servings or ¾ cup)
- 1 cup watercress leaves
- 2 tablespoons olive oil
- ½ teaspoon lemon juice
- 1 teaspoon orange juice
- 7 each walnuts
- 1 teaspoon grated Parmesan
- 1 teaspoon Garlic
- 2 teaspoons water
- Salt and pepper to taste
Pesto Preparation
- Place all ingredients in a blender until a smooth consistency. You’ll need to scrape the edges a couple of times with a plastic spatula to make sure everything is blended. If the consistency looks a little too thick, a tablespoon of water at a time until you achieve your personal preference.
- Pour the pesto into a small bowl and season it with salt and pepper to taste.
- The pesto is now ready to serve. Keep it refrigerated for up to one week.
Salmon Preparation (2 servings)
- Bake or grill 2 each 6oz portions of Salmon that have been seasoned lightly with salt and pepper.
- A minute before the fish is done, brush or spoon on a generous portion of the pesto.
Cooking Tip: This pesto will complement a multitude of proteins, including alternative fish, shrimp, chicken, and lamb.
| Calories | 429 |
| Total Fat | 30g |
| Saturated Fat | 5g |
| Polyunsaturated Fat | 9g |
| Monounsaturated Fat | 14g |
| Carbohydrates | 2g |
| Dietary Fiber | 1g |
| Sugar | 0g |
| Protein | 37g |
Photographer: Carmen Troesser
