WATERCRESS
WALNUT PESTO
10 MINS MAKES 2 CUPS
• 2 cups firmly packed watercress leaves
• ½ cup toasted walnuts, crushed
• 1 large clove garlic, grated
• ⅓ cup grated parmesan
• Sea salt and pepper
• ½ cup olive oil, chilled
1 In a food processor, pulse watercress, walnuts, garlic, parmesan, and ½ tsp each salt and pepper to roughly chop.
2 With motor running, drizzle in chilled oil and puree until mixture is blended but not completely smooth; adjust seasoning if necessary.
NUTRITIONAL ALL-STAR
WATERCRESS
A peppery punch for salad and sauces. If you love to notch some extra creativity points, go beyond the bowl
