This is an alternative to basil and pine nut pesto, great on pizza, pasta, or straight from a spoon (my 2-year-old daughter eats it that way).

Watercress-Walnut Pesto
1 bunch (about 2 1/2 ounces) watercress, including stems
5 tablespoons fresh-squeezed lemon juice
2 tablespoons balsamic vinegar
1/2 cup grated Parmesan
1/2 cup walnut pieces
1/2 cup olive oil
4 medium garlic cloves, peeled
1 teaspoon sea salt

Combine everything in the bowl of a food processor and process for 30 seconds on high. Use a spatula to scrape down the sides of the bowl, then process for 30 more seconds. Done.

Good for a week in the fridge.

Other pestos in this series:
Cilantro-Almond Pesto, Secret Weapon for Your Sandwich and Stuff
Chermoula, Secret Weapon for Veggies and Fish

Photos by Chris Rochelle

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