Recipe of Week 2: Watercress Chimichurri

Let's celebrate the start of April with a Harvest of the Month Recipe: Watercress Chimichurri by Chef Gabrielle Chronister


  • 1 cup watercress, tightly packed (if foraged- wash well and discard stems)
  • 1 garlic clove
  • 1 tsp red pepper flakes (optional)
  • 1/4 cup sherry vinegar
  • 1/2 cup olive oil
  • 3/4 tsp honey
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  1. Place watercress, garlic, red pepper flakes, honey and vinegar in a food processor and pulse until finely chopped, but not pureed (or you can finely chop everything by hand and combine with the vinegar.)
  2. Transfer to a small bowl and add the olive oil, salt and pepper. Combine well. Store in refrigerator until ready to eat. Serve with your favorite sourdough bread or over roasted veggies, tofu, cooked fish, chicken or steak.
  3. Enjoy!

Recipe by Gabrielle Chronister

Check out photographer and IGI Board President, Randi Baird's, Harvest of the Month blog post on Watercress.

Photos by Edible Madison and Randi Baird.