Watercress-Walnut Pesto Recipe

• 1 bunch (about 2 1/2 ounces, including the stems) watercress
• 5 tablespoons freshly squeezed lemon juice
• 2 tablespoons balsamic vinegar
• 1/2 cup grated Parmesan cheese
• 1/2 cup walnut pieces
• 1/2 cup extra-virgin olive oil
• 4 garlic cloves, peeled but whole
• 1 teaspoon kosher salt

1. Combine everything in the bowl of a food processor and process for 30 seconds.
2. Use a spatula to scrape down the sides of the bowl, then process for 30 seconds more.
3. Transfer to a serving bowl, or store in an airtight container for up to 3 days in the fridge.

watercress, freshly squeezed lemon juice, balsamic vinegar, parmesan cheese, walnut pieces, extravirgin olive oil, garlic, kosher salt

Taken from www.chowhound.com/recipes/watercress-walnut-pesto-31257 (may not work)