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Pistou de Cresson
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Recipe for 6 people
INGREDIENTS
● 1 bunch or 1 tub of watercress
● 75 g almonds
● 80 g of Tomme de Brebis cheese
● 10 cl olive oil
● 1cc of honey
● Salt
● 1 lemon juice
1. Rinse the watercress and divide the bunch in two.
2. In a pan of boiling salted water, blanch half the watercress for 1 minute, then refresh in ice water for 1 minute. Drain and squeeze out the watercress.
3. Put the shelled almonds in a blender, add the raw and cooked watercress, the salt, the lemon juice, the sheep's milk cheese without the rind, the spoonful of honey, then pour in the olive oil. Blend to obtain a homogeneous texture. Adjust the seasoning.
4. Enjoy on bread, with fresh cheese, with fish or grilled meat.
THE CHEF'S TIP
You can replace the almonds with hazelnuts, cooked chickpeas or hazelnut paste.
