Watercress pesto with linguine. I wanted to make something different because I have some extra watercress at the house.

It is a treat when our local store carries it, and I never pass up the opportunity to enjoy it in an old favorite dish or create a new one with it. If you are searching for quick pasta dinners, check out Roasted Bell Pepper Sauce with Garlic, Basil Pasta or Bucatini all’Amatriciana.

Watercress Pesto With Linguine

Recipe Overview: Watercress Pesto with Linguine

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 4 people
  • Cook Method: Stovetop
  • Flavor & Texture: Fresh, peppery, and slightly nutty with a creamy, silky pesto that beautifully coats every strand of linguine.
  • Difficulty: Easy. The pesto comes together quickly in a food processor while the pasta cooks.
  • Why this Recipe? A fresh twist on classic pesto, this watercress version turns a handful of simple ingredients into a flavorful pasta dinner that feels special yet is ready in less than 30 minutes.
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Sharp and peppery, the watercress is a great way to enhance any delicious pasta dish. Taking the classic pasta with pesto up a notch.

Homemade pesto is easy to make and takes a minute with your small food processor. Although it is always made with basil, here is my version with watercress.

In this Article

What is watercress?

Watercress is a leafy green that grows in natural spring water. It has a very distinctive peppery taste to it.

It is known to be one of the oldest leaf vegetables. It is a perennial plant native to Europe and Asia that proliferates.

Potassium is one of the essential minerals in our body.

What can I do with fresh watercress?

Salads may be the obvious choice for fresh watercress. However, as you will discover here, the possibilities are endless.

Soup, sandwiches, sauces, pesto, and dips, are the perfect combination to use your watercress.

Smoothie for a rich vitamin-packed drink. Watercress contains potassium, calcium, magnesium, iron, and zinc.

Do you eat the stems of the watercress?

The entire plant is edible. Leaves and stalks can be eaten raw or cooked.

The only part discarded is the roots that do not taste good.

Ready in 25 minutes: A quick and flavorful pasta dinner that is perfect for busy weeknights.

Fresh and vibrant: Watercress gives this pesto a wonderful peppery bite that makes it stand out from traditional basil pesto.

Creamy and silky: Parmesan, butter, and cream create a smooth sauce that beautifully coats every strand of linguine.

Made with simple ingredients: A handful of fresh ingredients come together effortlessly for a dish full of flavor.

A delicious twist on pesto: If you love classic pesto but want something a little different, this watercress version is fresh, elegant, and wonderfully satisfying.

Giangi
Watercress Pesto With Linguine

Selecting the best watercress

Watercress is related to mustard greens. It grows wild in running water year-round. Look for crisp, dark green leaves without any blemishes.

If you see any flowers, it means the watercress will be bitter.

The watercress leaves must be bright green and not limp.

The season runs from September to May. Usually sold in stores with the hearth still attached in a bundle. This will keep them fresh.

How to prepare your watercress for cooking?

Fill an enormous container with cold water and rinse the watercress bundle. Add vinegar to your water to eliminate any tiny bacteria.

Cut the dirt bundle off and go through all the leaves to ensure nothing is stuck in between.

If you eat it raw, use the small tender leaves. If you are cooking with it, you can use the whole bundle and not cook it too long.

What is pesto?

Typically a basil sauce originating from Genova, Italy. However, the word “pesto” derives from eh verb “pestare” which means to “crush.”

Therefore, pesto is typically made by crushing the ingredients in either a mortar or a food processor.

Variations from the original pesto abound. You can replace the basil with kale, spinach, arugula, or, as here, watercress. You may want to try my pesto alla genovese, classic recipe that was handed down from my grandmother.

One common denominator is that any basil replacement must have a tangy, peppery taste.

I enjoy eating fresh vegetables with my pasta.

I enjoy its rich flavor, like my favorite recipes for broccoli pasta or zucchini provolone pasta.

Nothing more filling and delicious

Watercress Pesto With Linguine

Key Ingredients

Watercress Pesto With Linguine

The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Watercress:  usually sold in bunches with the soil still attached to it. Remove the dirt by cutting through it. Make sure your leaves are all evenly bright green and upright.

Garlic clove: a small clove complements the taste of the watercress. Adding more to your pesto is ill-advised as it will change the flavor, and the garlic will overpower your dish.

Parmesan Cheese: Finely grated Parmigiano adds another layer to your sauce. You can replace it with pecorino if none is on hand.

Pine nuts: A must! They are one of the key ingredients in the pesto. You can taste them as their flavor will stand out in this dish. Also, replace the pine nuts with walnuts or, better yet, add half of the pine nuts and half of the walnuts. You will enjoy the combination.

Olive oil: I enjoy Olio Santo and Bertolli oils. Both are not too heavy and do not change the flavor of food as some Extra virgin olive oil does. It is lighter in taste and easier to cook with.

Pasta: Linguine, fettuccine, penne, farfalle… I leave it up to you to choose the pasta of your liking. Do cook them al dente, meaning remove them a couple of minutes before thoroughly cooking. You still want to feel a bite when you bite into it.

Heavy cream: The secret arsenal to all pesto, the original Genovese, and here. The cream breaks down the bitterness and gives a softer flavor to your dish.

Watercress Pesto With Linguine

How to make this fabulous watercress pesto recipe:

As you can see, this recipe takes less than 30 minutes to prepare. While the pasta is cooking, you can prepare the pesto.

Step 1: Use a large and with high border pasta pot to cook your pasta in it. I am of the “do not break your linguine club.” Therefore I dump the pasta into the roaring boiling water and then mix.

Step 2: Clean the watercress well. Little specks of dirt can hide on the bottom leaves. Use a large bowl and do a couple of rinses. They may not be necessary, but you better be safe than have to bite on a speck of dirt.

Step 3: The food processor will do it all for you. I like to chop the watercress to facilitate the chopping process. Add all the ingredients and grind until a smooth paste is created.

Watercress Pesto With Linguine

Step 4: Reserve 1 cup of water before draining the pasta when it is al dente, meaning it still has a bite. This water will come in handy if your pasta is too dry. The water contains natural starch and acts as a binding agent.

Step 5: No need to dirty another pan; once drained, place the pasta back into the cooking pan, add the butter and heavy cream, and mix well until the butter has melted.

Step 6: Reserve a couple of spoonfuls of pesto, add the remaining watercress pesto to the pasta, and mix well.

Step 7: Top with parmesan shavings.

Giangi’s Pro Tips

Wash the watercress very well. Watercress can hide small specks of dirt on its stems and leaves. I always rinse it a couple of times in plenty of cold water before using it.

Go easy on the garlic. One small clove is plenty. Watercress has a wonderful peppery flavor, and too much garlic will overpower it rather than complement it.

Do not overcook your pasta. Keep your linguine al dente so it has a little bite and can hold up beautifully to the creamy pesto sauce.

Always save some pasta water. Before draining your linguine, reserve about one cup. The starchy water is perfect for loosening the pesto if the pasta becomes too thick or dry.

Do not skip the cream. Just a small amount softens the peppery bite of the watercress and gives the sauce that lovely silky texture.

Reserve a little pesto for serving. I like to set aside a couple of spoonfuls and add them at the end. It gives the finished pasta an extra burst of fresh watercress flavor.

Finish with freshly shaved Parmesan. Those salty little ribbons of cheese are the perfect finishing touch against the fresh, peppery pesto.

What to Serve with Watercress Pesto Linguine

Since this pasta is creamy, fresh, and slightly peppery, I like to keep the rest of the meal simple and let the watercress pesto shine.

  • Roasted or grilled salmon: The richness of salmon pairs beautifully with the bright, peppery pesto.
  • Pan-seared scallops: Sweet, delicate scallops are a wonderful contrast to the fresh watercress flavor.
  • Roasted chicken: A simply seasoned chicken makes this pasta a more substantial dinner without competing with the sauce.
  • Grilled shrimp: Light and slightly sweet, shrimp are an easy addition when you want to turn the linguine into a seafood dinner.
  • Simple green salad: Crisp greens tossed with a light lemon vinaigrette bring freshness and balance to the creamy pasta.
  • Roasted asparagus: Its earthy flavor works beautifully alongside the Parmesan and watercress.
  • Green beans almondine: Crisp green beans with toasted almonds add texture without making the meal feel heavy.
  • Crusty French bread: Perfect for catching every last bit of that creamy watercress pesto sauce.

For a complete dinner, I would serve it with pan-seared scallops or salmon and a simple green salad. It keeps the meal elegant, fresh, and wonderfully balanced.

Can you make this ahead of time?

Yes, you can. The pesto will store well in the refrigerator for up to three days.

Storage instructions and reheating

A glass jar with a tight-fitting lid is always my choice. It lasts longer, and no odor remains in the container.

If you use a container with a light-colored plastic lid, beware that the green pesto will stain your cover if it comes into contact.

Storing only the pesto: bring it back to room temperature before adding it to your pasta.

Storing with the pasta: Add the pasta with pesto in a small pan. Add a few tablespoons of water and warm up over medium-low heat. Cover to keep the heat in and for faster warming up. Stir occasionally, and be careful that it does not burn. Add more water and a small dollop of butter if too dry.

Watercress Pesto With Linguine

Substitutions

  • Watercress can be substituted by using basil and making it the original pesto. Kale, as well as spinach.
  • Pecorino for the Parmigiano cheese
  • Walnuts can substitute pine nuts. Start with a lesser amount and increase it to satisfy your palate.
    In regards to pasta, you can choose any type of pasta you wish with this dish. This sauce is thick and rich that it will stick to any pasta you select

More Linguine Pasta Recipes You Will Love

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Watercress Pesto with Linguine

5 from 7 votes
Watercress Pesto With Linguine
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people
Author: Giangi Townsend
Sharp and peppery, the watercress is a great way to enhance any delicious pasta dish.  Taking the classic pasta with pesto up a notch.
Print Pin

Ingredients 

Instructions

  • Rinse the watercress and remove as many of you can of the thick stems.
  • In a food processor, add the watercress, garlic, parmesan cheese, and pine nuts and chop until it becomes a puree. Slowly add the olive oil while the motor is running the food processor. You should have a creamy-thick green sauce
    Watercress Pesto With Linguine
  • Meanwhile, cook the pasta in a large, salted pot and cook it to al dente, a couple of minutes before recommended manufacturer cooking time.
  • Save 1 cup of the cooking water. Drain the pasta and put it back into the cooking pot.
  • Add the butter and heavy cream. Mix well and once the butter is melted, add some of the watercress pesto. Mix well and serve on a pasta plate.
  • Add a spoonful of watercress pesto to each dish and top with parmesan cheese shavings.
    Watercress Pesto With Linguine

Equipment

Notes

Wash the watercress very well. Watercress can hide small specks of dirt on its stems and leaves. I always rinse it a couple of times in plenty of cold water before using it.
Go easy on the garlic. One small clove is plenty. Watercress has a wonderful peppery flavor, and too much garlic will overpower it rather than complement it.
Do not overcook your pasta. Keep your linguine al dente so it has a little bite and can hold up beautifully to the creamy pesto sauce.
Always save some pasta water. Before draining your linguine, reserve about one cup. The starchy water is perfect for loosening the pesto if the pasta becomes too thick or dry.
Do not skip the cream. Just a small amount softens the peppery bite of the watercress and gives the sauce that lovely silky texture.
Reserve a little pesto for serving. I like to set aside a couple of spoonfuls and add them at the end. It gives the finished pasta an extra burst of fresh watercress flavor.
Finish with freshly shaved Parmesan. Those salty little ribbons of cheese are the perfect finishing touch against the fresh, peppery pesto.

Nutrition

Calories: 870kcal | Carbohydrates: 88g | Protein: 20g | Fat: 50g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 117mg | Potassium: 397mg | Fiber: 4g | Sugar: 4g | Vitamin A: 551IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 3mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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