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. Source: Diabetic Living Magazine

Diabetic Living Magazine


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; 12.2 g total fat; 2.6 g saturated fat; 56 mg cholesterol; 248 mg sodium. 434 mg potassium; 2.7 g carbohydrates; 1.5 g fiber; 19.8 g protein; 734 IU vitamin a iu; 6 mg vitamin c; 22 mcg folate; 54 mg calcium; 4 mg iron; 43 mg magnesium;