This pesto is made from watercress instead of basil for a refreshing take on the classic.
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