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