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Carolina Kitchen: Watercress pesto

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Photo credit: WLOS staff

By Chestnut chef Brian Crow

Yield: 2 cups

Ingredients

  • 2 heads watercress
  • 2 Tbsp. toasted pine nuts
  • 4 cloves garlic
  • 1/2 cup spinach
  • 1 cup olive oil
  • 1 cup Basil
  • 1/2 each lemon
  • salt and pepper to taste

Instructions

Place first 6 ingredients into the blender. Turn on at low speed and gradually build to medium speed while adding olive oil slowly.

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