Watercress Pesto

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Watercress Pesto

 

1 bunch watercress

2 cloves garlic

1/2 cup freshly grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon black pepper

3/4 cup olive oil

 

Place all of the ingredients except the olive oil in the bowl of a food

processor fitted with a steel blade. Turn the motor on and pour the olive oil

through the feed tube while the mixture puress and emulsifies.

Serve warm or at room temperature with roasted or grilled meats, stirred into

soups, or tossed with pasta.

This pesto will keep in a covered container in the refrigerator for up to 1

week.

 

 

 

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