Not all pestos are made with basil--this version calls for a mixture of watercress and mint, and uses almonds instead of pine nuts. It tastes delicious served with grilled flat iron steaks.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
30 mins


Watercress Pesto
Grilled Flat Iron Steaks


Instructions Checklist
  • Prepare Watercress Pesto: In a food processor or blender combine watercress, mint, almonds, garlic and the 1/4 teaspoon salt. Cover and pulse with several on-off turns to chop the watercress and mint. With the processor or blender running, gradually add water and oil through the feed tube until mixture is well combined, scraping sides of bowl as needed. Set aside.

  • Sprinkle steaks evenly with the 1/8 teaspoon salt and the pepper. For a gas or charcoal grill, place steaks on the greased grill rack of a covered grill directly over medium heat. Grill, covered, to desired doneness, turning once halfway through grilling. Allow 7 to 9 minutes for medium-rare (145 degrees F) or 10 to 12 minutes for medium (160 degrees F). Serve steaks with Watercress Pesto.


Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Serve with Fresh Beet Slaw.

Nutrition Facts

200 calories; protein 19.8g 40% DV; carbohydrates 2.7g 1% DV; exchange other carbs; dietary fiber 1.5g 6% DV; sugars 0.2g; fat 12.2g 19% DV; saturated fat 2.6g 13% DV; cholesterol 55.5mg 19% DV; vitamin a iu 733.9IU 15% DV; vitamin c 5.6mg 9% DV; folate 21.9mcg 6% DV; calcium 54mg 5% DV; iron 3.7mg 20% DV; magnesium 42.8mg 15% DV; potassium 434.4mg 12% DV; sodium 248.3mg 10% DV.