Local chef Nicole Straight, of Time to Eat, is dedicated to good, healthy food and the techniques that make it easy for parents and busy people to enjoy cooking and eating 15-minute meals.
Here is her recipe for Asian Watercress Pesto, inspired by a trip to the local Farmer's Market. It freezes beautifully if you happen to have a run on watercress. It's delicious tossed in with udon noodles, smeared on salmon and roasted, or even used as a thinned out sauce for steak.
1 bunch watercress
3 cubes frozen garlic (can be found at Trader Joe's)
3 cubes frozen ginger
3 cubes frozen cilantro
1/2 c. toasted walnuts, pine nuts, or pecan
zest and juice from 1 lime
1-1/2 c. olive oil
Combine all ingredients except olive oil into a food processor. Process and slowly add olive oil. This pesto can be thinned out with more olive oil or kept on the thick side.
Give it a try, it's a delicious variation on traditional pesto.