Watercress gives this pesto a peppery taste. Use it to garnish soups, toss with pasta, stir into steamed rice, swirl into risotto or top a pizza.
- Portion size 4 servings
- Credits : Canadian Living Magazine:September 2012
Ingredients
Method
In food processor, pulse walnuts with garlic until coarsely ground. Add watercress, parsley, salt and pepper; pulse 6 times.With motor running, add oil in thin steady stream until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 6 months.)
Nutritional facts Per 1 tbsp: about
- Fibre 1 g
- Sodium 52 mg
- Sugars trace
- Protein 1 g
- Calories 87.0
- Total fat 9 g
- Potassium 56 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
%RDI
- Iron 3.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 4.0
- Vitamin C 10.0
