Watercress Pesto by Susanne Rankin, Palace Kitchen
I sometimes share my watercress pesto. Occasionally I will make a batch to feed to individuals other than myself. Such folks invariably enjoy it, and I enjoy their enjoyment. But a certain misgiving mars my generosity; an ignoble concern taints the spirit of the dinner party. As I watch my guests shovel into their mouths great forkfuls of watercress pesto, I worry that they will leave none for me to eat the next day.
The truth is that I don’t want to share my watercress pesto. I want it all for myself. One bunch of watercress yields enough pesto for me to feed on it multiple times a day for half a week or more. To share with guests cuts clearly into this bounty and so, when the craving for watercress pesto presses upon me, I usually choose to dine alone.
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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