Watercress Pesto

May 12, 2012

The peppery flavor of watercress and its juicy leaves are terrific in pesto. Think peppery, lemony, garlicy goodness together with toasted nuts and punchy parmesan. If you want a quick, crowd-pleasing appetizer or a spread for that grilled tomato sandwich, give watercress pesto a try. You even have the option of drizzling some with added oil on your meat or fish. Pesto is versatile, and since the greens and the garlic remain uncooked, it’s also very healthy.

Enjoy!

Yields about 3 cups

Ingredients

• 1 cup pecans (or walnuts)
• 1/2 cup sunflower seeds
• 2 cups packed watercress
• 1 1/2 cup grated parmesan
• 3/4 cup olive oil
• juice of one lemon
• 3 garlic cloves
• salt + ground black pepper

Dry toast the nuts and seeds in a pan, shaking, until they’re ready.
In a food processor, whizz the nuts and seeds until finely shredded.
Add all the other ingredients, and whizz again.
Season with salt and pepper and adjust to desired consistency with olive oil.
Serve with fresh bread.

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