WATERCRESS PESTO – – watercress leaves (about ½ bunch), ½flat-leaf parsley leaves, shallots (chopped), Zest from 1 lemon, clove garlic (chopped), balsamic vinegar, 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[/wpurp-searchable-recipe]
In the 14th century, a pound of nutmeg was purportedly worth three sheep and a cow; in the 17th century, the little, fragrant nut was valued higher than gold.