Almond watercress pesto

Time 25 minutes
Yields Makes about 1 1/2 cups
Almond watercress pesto
(Ricardo DeAratanha / Los Angeles Times)

Remove all but the tiniest stems from the watercress leaves. Wash the leaves well in cold water and spin dry, then wrap in towels and refrigerate until completely dry.


Combine the watercress, oil and cheese in a blender or food processor (work in batches if necessary). Process until chunky. Stir in the almonds, then process until almost smooth. Season with plenty of salt and pepper and hot sauce to taste.

This can be served as a sauce for fresh pasta, a spread for a sliced and toasted baguette or a topping for grilled fish, meat or chicken.

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