Feeding my family by way of mid-winter foraging always feels like a triumph. Although there’s little in the garden these days, when we go on hikes on our hill, we find water cress in the places where the springs are running freely. The winter rains have been incessant, so this year the cress is abundant.
We collect handfuls of it each week and turn it into a spicy pesto the kids love on pasta. It’s a quick dinner for a busy mama to make.
Water Cress Pesto (a.k.a. Water Cresto)
4 Cloves Garlic
1/2 Cup Walnuts or Pine Nuts
(put the garlic and nuts in your food process or and run it until they’re completely turned into small bits) Add:
1 1/2 – 2 Cups Water Cress, washed
1/4 Cup Olive Oil
1/4-1/2 Cup Parmesan Cheese (in small chunks)
Process the rest of the ingredients together until you have nice green paste. Toss it with your favorite pasta.