Remember when I made that awesome Salad with rocket and fresh kardamon (watercress) (Nasturtium officinale) a few weeks back?

Well after making a couple more salads everyday, there was still some kardamon and rocket left. Although I loved the salads I didn’t want to eat any more so I decided to make a pesto with what was left and see how it works. When I finished it, I tried just a little bit to see how it turned out. Again, the flavour of the cardamom and the rocket was very strong and peppery and I had to add something in to balance it.

The only thing I had at home and could use were frozen peppers (I always have some in the deep freezer, just in case I need some). I added and tasted, added and tasted and YES, finally it was perfect.


I made this pesto a week ago and used it in a few recipes. Today I made the last one and hope to find some fresh kardamom again so that I can make some more soon. However, as all of you commented that you could not find any fresh cardamom, I believe that even if you use only the rocket it will still taste awesome.

I am submitting this recipe to Sweetnicks, who is hosting this week’s Weekend Herb Blogging, created by Kalyn of Kalyn’s Kitchen.


  • 3 – 4 sprigs of fresh Kardamom (watercress)  (just the leaves)
  • 3 – 4 sprigs of rocket
  • 1/2 cup of peppers (yellow, red, orange)
  • 50 grams (about) of goat cheese
  • 1 spoonful wine vinegar
  • 15 (about) grams of pine nuts
  • 1/2 cup of Extra virgin olive oil
  • 1 large garlic clove
  • salt and pepper to taste

The quantities are just indicative as I did not weigh them but you can see in the photo below what I used.

Wash and drain the rocket and cardamom. Combine them in with the pine nuts and some olive oil and pulse a few times in a food processor. Add the peppers, the vinegar, garlic and salt and pepper and pulse a few times more.

Slowly add the remaining olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Serve with pasta, or as a dressing to salads, over baked potatoes, or spread over toasted baguette slices.


Kopiaste and Kali Orexi,

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8 Comments on Kardamon (Watercress) and Rocket Pesto

  1. Ben says:

    As soon as I find some fresh cardamom here I am going to try this pesto that looks great. Maybe they’ll have it in an Indian store for a reasonable price…

  2. Bellini Valli says:

    You are absolutely right sis and this would be excellent with rocket only. Rockey here I beleieve is arugula so I am told…I have a pasta salad I have been meaning to try with pesto:D

  3. Ivy says:

    Val, I keep forgetting to mention that rocket is called arugula in the States. Yesterday I made a pasta salad as well with the last of the pesto which I will post soon.

  4. Ginny says:

    Great idea! Love the combination!

  5. Núria says:

    How daring Ivy!!! Great that you got the exact measures for every ingredient!!!! It sounds like a great pesto to me.

  6. Rosie says:

    Just love this combo Ivy sounds a wonderful pesto :)

    Rosie x

  7. Trisha says:

    This pesto sounds amazing! I’m excited to give it a try. Do you recommend anything other than pasta? I want to put it on some fish or shrimp and bake — a whitefish maybe?

  8. Ivy says:

    Hi Trisha. Thanks for visiting. It sounds like a good idea to use it on whitefish and shrimps. Actually I used it in a navy beans salad instead of using oil and it was very good. I shall post about it very soon.

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