Watercress and Avocado Pesto

Our homegrown watercress adds fresh, peppery notes to this bright, creamy pesto, which gets richness from ripe avocado and a welcome crunch from walnuts. Use as a sandwich spread with thinly sliced radishes or cucumbers, or as a marinade for chicken breasts or tofu.

The idea for this pesto came to me one day when I was making a salad with watercress and avocado. I had some leftover walnuts in the fridge, and I thought, 'Why not throw them all in a food processor and see what happens?' The result was a delicious, creamy pesto that was perfect for spreading on sandwiches, wraps, and salads. I've since experimented with different variations of this pesto, using different greens (such as spinach, arugula, and kale) and different nuts (such as almonds, pistachios, and pecans). But I always come back to this original recipe, made with watercress, avocado, and walnuts. It's the perfect balance of flavors and textures, and it's incredibly versatile.

Prep time: 10 | Cook time: 0 | Serves: 4

Ingredients

• 1 cup packed watercress leaves
• 1/2 avocado, pitted and peeled
• 1/2 cup walnuts
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Combine all ingredients in a food processor or blender and blend until smooth.
2. Taste and adjust seasonings as desired.
3. Use as a dip, spread, or marinade.

Why It Works

• The watercress adds a bright, peppery flavor to the pesto.
• The avocado adds richness and creaminess.
• The walnuts add a welcome crunch.
• The lemon juice brightens the flavors and adds a touch of acidity.
• The salt and pepper enhance the flavors of the other ingredients.