Watercress-Walnut Pesto Recipe

  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)

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