Watercress Walnut Pesto

Watercress Walnut Pesto (A Little Bit Crunchy A Little Bit Rock and Roll)


4 cups watercress, large stems removed, washed and spun dry

3-4 cloves garlic

1/2 cup extra virgin olive oil

1/2 cup toasted walnuts

3-4 ounces fresh parmesan cheese

fresh lemon juice to taste

salt and pepper to taste


1. Blend the garlic, parmesan, watercress and walnuts in your food processor.

2. While the processor is running, slowly add in the olive oil.

3. Add fresh lemon juice, salt, and pepper to taste.

4. Serve over pasta. (Reserve a little of the pasta cooking water to help thin out the pesto to coat the pasta.)