Bitter Green Pesto

• 2 cups stemmed arugula
• 2 cups stemmed watercress
• 6 scallions, green part only, coarsely chopped
• 8 cloves roasted garlic, peeled
• 1 teaspoon salt
• 18 teaspoon freshly ground black pepper
• 1/2 cup olive oil

1. Place the arugula, watercress, scallions, roasted garlic, salt and pepper in a food processor and process until finely chopped.
2. With the machine running, slowly pour in the olive oil.
3. Process until smooth, stopping to scrape sides of the bowl.
4. Store in an airtight container.

arugula, watercress, scallions, garlic, salt, black pepper, olive oil

Taken from cooking.nytimes.com/recipes/10882 (may not work)