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Ingredients (8)

  • 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
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Nutritional Information
  • Calories447
  • Fat44.02g
  • Saturated fat8.37g
  • Trans fat
  • Carbs6.43g
  • Fiber0.63g
  • Sugar2.56g
  • Protein8.6g
  • Cholesterol12.81mg
  • Sodium304.25mg
  • Nutritional Analysis per serving (3 servings) Powered by

This alternative to basil and pine nut pesto is great on pizza, pasta, or straight from a spoon, which happens to be my 2-year-old daughter’s favorite way of eating it!


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