Arugula And Spinach Stuffed Pitas With Watercress Pesto

• PESTO
• 1 bulb garlic
• 2 cups watercress, stems removed
• 5 basil leaves
• 1/2 cup walnuts
• 4 tablespoons unsweetened soy, hemp or almond milk
• SANDWICH
• 4 whole grain pitas
• 1 tomato, sliced
• 1/2 cup thinly sliced red onion
• 2 cups arugula
• 2 cups spinach
• 1 avocado, pit removed, sliced

1. Slice bottom edge including root off garlic bulb. Lightly roast bulb for 15 minutes at 300 degrees. Cut open cloves and squeeze out soft cooked garlic. Combine the roasted garlic with the other pesto ingredients in a high-powered blender until smooth.
2. Spread pesto on whole grain pitas. Stuff pita with the remaining sandwich ingredients.

garlic, basil, walnuts, unsweetened soy, sandwich, pitas, tomato, red onion, arugula, spinach, avocado

Taken from www.epicurious.com/recipes/member/views/arugula-and-spinach-stuffed-pitas-with-watercress-pesto-50167961 (may not work)