Guest guest Posted May 19, 2007 Report Share Posted May 19, 2007 From another list - adjust as your eating likes/dislikes dictate. I think it has interesting possibilities. Gayla Always Enough RanchAcampo, Californiahttp://bouncinghoofs.com/alwaysenough.htmlBill Barnhill is our Inspiration! Go Bill!!!aeranch@... Watercress and Walnut PestoServes 51 bunch watercress, thickest stems removed 2 cloves garlic 1/4 chopped walnuts1 Tablespoon Dijon mustard 1/2 cup Parmesan cheese 1 teaspoon salt 1/2 teaspoon black pepper 1/2 - 3/4 cup olive oil Place all of the ingredients except the olive oil inthe bowl of a food processor fitted with a steelblade. Turn the motor on and pour the olive oil through thefeed tube while the mixture purées and emulsifies. Keep covered and refrigerated for up to 1 week. Servewarm or at room temperature.This a excellent with your pasta or spread on chunksof rustic bread. .. Quote Link to comment Share on other sites More sharing options...
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