Watercress Walnut Pesto
4 cups watercress, large stems removed, washed and spun dry
3-4 cloves garlic
1/2 cup extra virgin olive oil
1/2 cup toasted walnuts
3-4 ounces fresh parmesan cheese
fresh lemon juice to taste
salt and pepper to taste
1. Blend the garlic, parmesan, watercress and walnuts in your food processor.
2. While the processor is running, slowly add in the olive oil.
3. Add fresh lemon juice, salt, and pepper to taste.
4. Serve over pasta. (Reserve a little of the pasta cooking water to help thin out the pesto to coat the pasta.)