Watercress Pesto

Watercress Pesto




From The Bite House

Ingredients

• 1 cup pecans (or walnuts)
• 1/2 cup sunflower seeds
• 2 cups packed watercress
• 1 1/2 cup grated parmesan
• 3/4 cup olive oil
• juice of one lemon
• 3 garlic cloves
• salt + ground black pepper
Dry toast the nuts and seeds in a pan, shaking, until they’re ready.
In a food processor, whizz the nuts and seeds until finely shredded.
Add all the other ingredients, and whizz again.
Season with salt and pepper and adjust to desired consistency with olive oil.
Serve with fresh bread.

Awesomesauce Bruschetta

In preparation for Winter storm Nemo, I did some creative menu planning. Creative isn't a strong enough word because I set my mind on a bizarre idea of watercress pesto. Yes watercress pesto - and low and behold I found this awesome recipe from a great new blog The Bite House to follow.This recipe is entirely local because I also used Sister's Salsa from Blue Hill and a wonderful raw milk local cheese. The Silver Ridge Tomme is a raw goats milk cheese from Sonnental Dairy I found recently at The Good Life Market. Sonnental Dairy doesn't seem to have a website but they are a part of the Maine Cheese Guild. The tomme was a perfect addition for this cornucopia of tastes - hence the name Awesomesauce Bruschetta.





















Ingredients
Baguette - sliced on a diagonal
Watercress pesto
1 container Sisters Salsa
Shredded cheese to melt on top

Directions
1. Slice baguette on a diagonal, place on baking dish, and put a little olive oil on it.

2. Toast the bread slightly under the broiler.

3. Assemble the bruschetta first the pesto (sorry for the blurry picture) and then the salsa.

4. Top with melted cheese

5. Put under the broiler, turning the pan a couple of times so that they all get equal share of the broiler flames. Keep an eye on it and take it out then the cheese is melted. Yummy!