WATERCRESS AND WALNUT PESTO

HANDS-ON TIME 5 minutes
TOTAL TIME 5 minutes
MAKES ¾ cup

INGREDIENTS:

• ½ cup walnuts, toasted
• 1 clove garlic, chopped
• 2 cups loosely packed trimmed watercress
• ½ cup tightly packed fresh flatleaf parsley leaves
• ¼ tsp each salt and pepper
• ⅓ cup olive oil

DIRECTIONS:

1. In a food processor, pulse walnuts with garlic until coarsely ground.
2. Add watercress, parsley, salt, and pepper; pulse 6 times.
3. With the motor running, add oil in a thin steady stream until smooth.
4. (Make-ahead: Refrigerate in an airtight container for up to 3 days or freeze for up to 6 months.)

NUTRITIONAL INFORMATION, PER 1 TBSP:

• About 87 cal
• 1 g pro
• 9 g total fat (1 g sat. fat)
• 1 g carb
• 1 g fibre
• 0 mg chol
• 52 mg sodium
• 56 mg potassium
• % RDI: 1% calcium, 3% iron, 4% vit A, 10% vit C, 4% folate