Cresto Sauce

Recipe author: Gracie Schatz

This unique take on pesto uses watercress instead of basil, giving it a vibrant flavor and color. This pesto pairs perfectly with freshly baked or poached fish and is also delicious in a grilled cheese sandwich with a rich, nutty cheese like Gruyere.

Ingredients

- 3 cups loosely packed, roughly chopped watercress

- 1/2 cup good olive oil

- 1/4 cup grated parmesan cheese

- Juice and zest from 1 lemon

- 2 Tbsp roughly chopped, roasted walnuts

- Salt to taste

Instructions

1. Combine all ingredients in a blender or food processor and blend until smooth. If blending is difficult, add a bit of water to help the process.

2. Taste and adjust seasonings as desired.

3. The pesto can be stored in the fridge for over a week.

This "Cresto" is a versatile and flavorful sauce that can enhance a variety of dishes, from seafood to sandwiches.