WATERCRESS PESTO
Servings: 3 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
Instructions
-
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.
-
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
