This alternative to basil and pine nut pesto is great on pizza, pasta, or straight from a spoon.
- 1 volume garden cress
- 5 tbl freshly squeezed lemon juice
- 2 tbl balsamic vinegar
- 1⁄2 cup grated parmesan
- 1⁄2 cup walnut pieces
- 1⁄2 cup extra-virgin olive oil
- 4 garlic cloves, peeled but whole
- 1 tsp Kosher salt
Combine everything in the bowl of a food processor and process for 30 seconds.
Use a spatula to scrape down the sides of the bowl, then process for 30 seconds more. Transfer to a serving bowl, or store in an airtight container for up to 3 days in the fridge.