Watercress Walnut Pesto

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Watercress and Walnut Pesto

 

Serves 5

1 bunch watercress, thickest stems removed

2 cloves garlic

1/4 chopped walnuts

1 Tablespoon Dijon mustard

1/2 cup Parmesan cheese

1 teaspoon salt

1/2 teaspoon black pepper

1/2 - 3/4 cup olive oil

 

 

 

Place all of the ingredients except the olive oil in

the bowl of a food processor fitted with a steel

blade.

Turn the motor on and pour the olive oil through the

feed tube while the mixture purées and emulsifies.

Keep covered and refrigerated for up to 1 week. Serve

warm or at room temperature.

This a excellent with your pasta or spread on chunks

of rustic bread.

 

Hummus and Pesto Recipes

 

hummus-and-pesto-recipes/

 

 

 

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