about ½ bunch
½flat-leaf parsley leaves
Zest from 1 lemon
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