In the Wall Street Journal!

WSJBy  ALEXANDER LOBRANO

ON A RECENT Tuesday afternoon, a dozen tiny tartlette crusts in fluted black metal molds released a buttery gust as Susan Hermann Loomis pulled them from the oven. These were nothing fancy, she wanted me to know. “Working people do the best cooking in France,” she said, “because its deliciousness is so direct and its techniques in the kitchen are so approachable.”  Read the rest of the story

And the comments:
“Two things I found while visiting France. The food anywhere we went was off the charts. Every French person we encountered could not have been nicer or more helpful.” Geoff Kelly

WATERCRESS PESTO

Print Recipe
WATERCRESS PESTO
WATERCRESS PESTO
Servings
cup
Ingredients
  • 4 cups watercress leaves about ½ bunch
  • cup ½flat-leaf parsley leaves
  • 2 shallots chopped
  • Zest from 1 lemon
  • 1 clove garlic chopped
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper
Servings
cup
Ingredients
  • 4 cups watercress leaves about ½ bunch
  • cup ½flat-leaf parsley leaves
  • 2 shallots chopped
  • Zest from 1 lemon
  • 1 clove garlic chopped
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper
WATERCRESS PESTO
Instructions
  1. Mince together watercress, parsley, shallots, lemon zest and garlic, then transfer to a bowl. Immediately stir in vinegar, then oil. Season with salt and pepper to taste.
  2. Cover and let sit at least 30 minutes before serving.  The pesto will keep, refrigerated, for two days.
Recipe Notes

Active Time: 15 minutes Total Time: 45 minutes

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