The Local Kitchen

The Local Kitchen with Diane Reesor proudly

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Diane Reesor’s Watercress Pesto

Diane Reesor was introduced to the concept of wildcrafting as a young child. This isthe practice of harvesting plants from their natural habitat, mainly for food or medicine. Her granddad would take her for walks and show her what could be eaten. Over the years, Diane has always tried to become acquainted with one new local wild food every year. She revels in the idea that “wonderful flavours are just out there waiting to be eaten!” Diane has found that watercress grows like crazy in the spring-fed streams around Kawartha Lakes. She knows from experience that watercress is good in the spring and fall, but not in the summer when it is in bloom. Watercress has a subtle peppery flavour. The fresh leaves can be used in salads, soups, and sandwiches. 1 bunch of well-rinsed watercress leaves 1 grated garlic clove 1/4 cup roasted sunflower seeds Add olive oil to preferred consistency (1/4 cup) 1/2 cup freshly grated parmesan cheese Combine watercress leaves, grated garlic clove and roasted sunflower seeds with a little olive oil in a food processor and pulse until coarsely chopped. Add more olive oil bit by bit until your preferred consistency is reached and process until smooth. Add freshly grated parmesan and pulse to mix it in. Pesto consists of flavourful ingredients, traditionally crushed in a mortar and pestle. A traditional basic pesto includes basil, garlic, pine nuts, olive oil and a dry cheese. Pestos can be tossed with pasta, used as a pizza sauce, spread on bread or sandwiches, combined with sour cream or yogurt for a dip, mixed with salad dressing and baked into pastries. Order online for free delivery or pick up.

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