We are so excited to begin harvesting watercress! In the midwest, it is one of the first greens we can begin foraging for. It is nutrient-dense, so highly nourishing to the body: Below are some of the benefits:
~High Antioxidant Content
~Contains Isothiocyanates compounds that protect against cancer by safeguarding healthy cells
~Beneficial for Heart Health
~Watercress Has Been Shown to Lower Cholesterol
~Mineral and Vitamin K Contents Can Protect Against Osteoporosis
~Good source of vitamin C,
~Rich in Carotenoids Which May Protect Eye Health
Simple Pesto Style Paste:
While pesto is traditionally made with basil, I like to incorporate wild greens that are in season. These greens offer unique flavor profiles and deep nourishment. They can be added to sauces, soups, spread, dressings, and whatever else inspires you.
- 2 cups fresh watercress leaves and stems
- ½ cup extra-virgin olive oil
- optional: grated cheese, garlic and nuts (I like to freeze this paste in 4 ounce jars and then add these options ingredients to taste, if the recipe calls for it. I often just add the paste, particuarly with watercress, becuase it is spicy and delicious all on it’s own)
Place all ingredients in a blender or food processer. Blend until creamy and smooth. If you prefer, you can add more olive oil, or less, depending on what consistency you are aiming for. Enjoy!