Land Cress and Spinach Pesto

Land cress (Barbarea verna) has been cultivated as a leaf vegetable in England since the 17th century. As it requires less water than watercress, it is easier to cultivate. This is considered a good substitute for watercress. It can be used in pesto, sandwiches, salads and soup or cooked like spinach.

Pesto means "crushed". Genoese pesto consists basically of fresh basil, olive oil, garlic, parmesan and pecorino. In this recipe, I used leafy green vegetables such as land cress and spinach.

A prayers for peace where there is conflict or disaster!

Serves: 4

Ingredients

• ¼ cup walnuts
• 1 clove garlic
• 1 cup spinach
• ½ cup land cress
• ¼ cup Parmigiano Reggiano, freshly grated
• ¼ cup extra virgin olive oil
• salt and freshly ground black pepper to taste
• 1 to 2 tablespoons freshly squeezed lemon (optional)

Method

1. In a food processor, combine the walnuts and garlic and pulse until coarsely chopped.
2. Add spinach, land cress, Parmigiano Reggiano and extra virgin olive oil  pulse until finely ground. 
3. Have a taste and season with salt and freshly ground black pepper. Add freshly squeezed lemon juice, if you like.
4. Transfer to a resealable sterilized jar, covered with a layer of olive oil and store in the refrigerator for up to 2 weeks.

Pesto eggs for breakfast!

Tuna pesto pasta for lunch!

Land cress from our kitchen garden

Land cress from our kitchen garden

Land cress from our kitchen garden

Matthew 5:9
Blessed are the peacemakers,
for they will be called children of God.

Mrs. Shirley Simmons