Watercress and Pistachios Pesto

From Ricardo

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 6  cups watercress, packed
• 1⁄2 cup pistachios, toasted
• 1⁄2 cup  parmegianao reggiano parmesan cheese, grated
• 4  teaspoons lemon juice
• 2  garlic cloves, peeled
• 1⁄2 cup canola oil, approximately
•  salt

Directions

1. In a food processor, finely chop all ingredients except the oil. Incorporate the oil in the whole of the food processor while it's on until you have a creamy consistancy and lightly grainy. Add salt to taste.