Cress Arugula Pesto

Rating: 3.50 / 5.00 (6 Votes)

Total time: 45 min

Servings: 1.0 (servings)



Clean and rinse the watercress and arugula, pluck them from the stems and chop them coarsely. Peel the garlic and cut into coarse pieces.

In a hand blender, mix the garlic, cress, rocket, pine nuts and Parmesan with the oil, season with the juice of one lemon, salt and pepper. Serve with the stuffed artichoke hearts and the stuffed tomatoes.



Our tip: It is best to use fresh herbs for a particularly good aroma!

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