Pistachio, Watercress and Gouda Pesto
- Level: Easy
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 698
- Total Fat
- 71
- Saturated Fat
- 13
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 12
- Cholesterol
- 31
- Sodium
- 359
- Total: 10 min
- Active: 10 min
Ingredients
1/3 cup lightly toasted pistachios
3 cups loosely packed watercress
1 teaspoon chopped garlic
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon chopped fresh tarragon
Kosher salt
1/2 cup coarsely grated aged Gouda cheese
1/2 cup olive oil
Directions
- Put the pistachios in a food processor and pulse until finely ground. Add the watercress, garlic, red pepper flakes, tarragon and 1/4 teaspoon salt and pulse until finely chopped. Add the Gouda and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl.