Watercress No Nut or Cheese, Pesto

• 2 cups watercress leaves, plucked from the stem (apprx 1-2 bunches)
• 34 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

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.

watercress leaves, fresh basil leaf, fresh parsley, olive oil, fresh coarse ground black pepper, garlic

Taken from www.food.com/recipe/watercress-no-nut-or-cheese-pesto-88487 (may not work)