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Cress and lemon pesto

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Ingredients for 4 servings:

  • ½ organic lemon(s)
  • 2 boxes of cress
  • 2 tbsp pine nuts
  • 40 ml olive oil
  • 1 garlic clove(s)
  • 1 tsp liquid honey
  • salt and pepper
  • Chili powder or cayenne pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

our fantastic summer pesto 2019

Wash 1/2 lemon, squeeze 1 teaspoon of lemon juice, and grate the zest. Trim the cress and finely purée it with pine nuts and olive oil. Squeeze in the garlic. Stir in the lemon zest, 1 teaspoon of lemon juice, and honey. Season with salt, pepper, and chili or cayenne pepper. Directions: Mix the pesto with pasta and sprinkle with Parmesan cheese. Tastes wonderfully fresh on hot summer days!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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