Watercress-Walnut Pesto

Name: Watercress-Walnut Pesto
Prep time: 5 min
Total time: 5 min
Yield: 1 1/2 cups
Ingredients: 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

Walnuts Pasta Parmesan Healthy Vegetarian Sauces Lemon Juice Nuts Garlic Watercress Pizza Easy

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1 1/2 cups Easy

Total: 5 mins Active: 5 mins

0 Ratings

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

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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!

by Chris Rochelle

Instructions

1Combine everything in the bowl of a food processor and process for 30 seconds.
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.