Watercress Pesto Recipe – Thomas Sampl | 10-Minute Easy Guide

A quick and easy Brunnenkresse (watercress) pesto recipe, developed by German chef Thomas Sampl, requires just 10 minutes of preparation time. The recipe, described as straightforward, utilizes readily available ingredients and is suitable for those seeking a simple, vegetarian option.

Sampl, a prominent figure in northern Germany’s culinary scene, is known for his television appearances on NDR Visite and his ownership of the Hobenköök restaurant in Hamburg. He focuses on traditional recipes and regional products.

The pesto calls for 200g of watercress, 150ml of rapeseed oil, 7 dried apple rings, 2 tablespoons of flax seeds, and 125g of grated cheese. The watercress is first washed, drained, and coarsely chopped before being blended with the rapeseed oil. Flax seeds are lightly toasted in a pan and then cooled. The apple rings are diced and combined with the flax seeds and cheese, then mixed again until the desired consistency is achieved. Seasoning with salt and pepper completes the process.

Watercress, the recipe’s key ingredient, is highlighted for its nutritional benefits. The plant is rich in vitamins and minerals and can be incorporated into a variety of dishes.

Similar recipes emphasize the pesto’s versatility, suggesting it can be used as a spread, dip, or pasta sauce. Variations include adding walnuts or sunflower seeds, and Parmesan cheese, or a touch of lemon juice for added freshness. The pesto can be stored in the refrigerator for approximately one week or frozen for longer preservation.

Chefkoch.de, a German recipe website, lists 322 watercress recipes, indicating the ingredient’s popularity in German cuisine. The site allows users to filter recipes based on criteria such as preparation time, dietary restrictions, and cooking methods.