Watercress No Nut or Cheese, Pesto

This is wonderful as a coating for a filet of beef or use on a hamburger (I will post a recipe for Pesto Burgers under a separate cover). Try a bit of this with pasta. This recipe is from "Meat Lovers Cookbook" by Sarlin & Porter The recipe is exactly as posted in the cookbook but I find that I can cut the oil back to half and it is still quite fluid.

• Ready In: 20 mins
• Yields: 2 cups

Ingredients

• 2  cups watercress leaves, plucked from the stem (apprx 1-2 bunches)
• 3⁄4 cup fresh basil leaf
• 1  cup fresh parsley, stems removed
• 1  cup olive oil
•  fresh fresh coarse ground black pepper
• 7  garlic cloves, coarsely chopped

Directions

1. Put watercress, basil, parsley& garlic in a food processor& process until finely chopped.
2. Add the olive oil in a slow steady stream to form a paste.
3. Add pepper.
4. Place in a sealed container add 1/4" olive oil on top to prevent darkening it will keep for up to 2 weeks.
5. Or place in ice cube trays and freeze it will keep for up to 6 months.