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Watercress Pesto


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Watercress Pesto





¼ cup pecans, toasted
½ teaspoon minced garlic
2 cups loosely packed watercress
½ cup shredded Parmesan cheese
¼ cup lemon-scented olive oil
¼ teaspoon salt 


• In the work bowl of a food processor, combine pecans and garlic. Pulse until smooth. Add watercress, cheese, oil, and salt, pulsing until smooth. Use immediately.

Note: Store in an airtight container in the refrigerator for up to 5 days.

Pictured with Ham Salad Tea Sandwich Stacker and Creamy Ham Salad 


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