3 garlic cloves mashed and peeled
1/2 pound unsalted butter at room ten
1 tsp lightly packed grated lemon zest
1 big bunch watercress (approx 2 oz), dry ends trimmed and roughly chopped.
Place garlic in food processor and process until it’s finely minced, stopping to scrape down the sides a couple of times
Add the butter and lemon zest and pulse a couple of times to get the butter creamy. Don’t pulse too much ,however, because if you overprices the butter it can separate.
Now add the watercress and aa healthy pinch of salt and pulse again until the watercress is nicely incorporated - you’ll see the flecks; it won’t be completely pureed.
Taste and add more salt if you like, and pile into whatever container you want to serve or save.
Recipe by Joshua McFadden from Six Seasons