Watercress Pesto
Published: 08/07/2009 by Susanne Rankin, Palace Kitchen
1 bunch watercress, both leaves and stems
6-9 cloves garlic
1 cup pumpkin seeds
1¼ cups extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt to taste
Toast the pumpkin seeds on a dry skillet over medium-high heat until they start to crackle. Grind them together with the other ingredients in a blender or food processor. Eat your watercress pesto on hot, buttered pasta, smear it on a slice of toasted bread, or spoon it straight into your mouth when nobody is looking.
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