WATERCRESS PESTO
- 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
- 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.
Active Time: 15 minutes Total Time: 45 minutes
