Watercress Pesto
Created by Bergy on October 27, 2011
- Servings: 2
- Prep Time: 20m
- Cook Time: 0m
- Recipe #1505
Ingredients
- 2 cups watercress leaves, leaves plucked from the stem (approximately 2 bunches)
- 3/4 cup fresh basil
- 1 cup fresh parsley, stems removed
- 5 large garlic cloves coarsley chopped
- 1 cup virgin olive oil
- Pepper to taste
How to Make
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Step 1: Put the watercress, basil, parsley and garlic in a food processor and process until finely chopped
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Step 2: Add the olive oil in a slow steady stream with the processor on to form a paste. Season with pepper
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Step 3: Place in a sealed container, add 1/4 oil on top to prevent it darkening