Ginger Watercress Pesto
- 1/2 cup blanched spinach
- 1 cup blanched watercress
- 1/2 cup minced ginger
- 1/2 cup thinly cut green onion
- 1 teaspoon sambal chili paste
- 2 tablespoons Kosher salt
- 1 cup grape seed oil
- 2 tablespoons sesame oil
Ginger Watercress Pesto
Featured in the Honolulu Star-Advertiser on November 4, 2020.
Recipe compliments of Colin Hazama.
Ingredients:
Directions:
- In a small pot, boil salted water and blanch watercress and spinach for 30 seconds.
- Quickly place in bowl of ice water; squeeze out excess water.
- In a large bowl, add blanched greens, ginger and green onions; add chili paste and Kosher salt; set aside.
- In a small pot, heat grape seed and sesame oils on high heat until oil is smoking.
- Drizzle hot oil over ginger-watercress mixture; mix with metal spoon so ginger is cooked.
- In a blender, puree mixture on high speed for 2-3 minutes until pesto is formed.
- Cool down before storing by placing mixture in a stainless-steel bowl over ice to keep pesto bright green.
- Place in an air-tight container in refrigerator for up to 7-10 days.
Makes 2 cups.
Approximate Nutrient Analysis per 1/4 cup serving:
280 calories, 31 g fat, 3 g saturated fat, 0 mg cholesterol, 1500 mg sodium, 2 g carbohydrate, 1 g fiber, 0 g sugar, 1 g protein
