1/3 cup lightly toasted pine nuts
3 cups loosely packed watercress
1 teaspoon chopped garlic
Pinch of crushed red pepper flakes
1/2 cup coarsely grated Pecorino-Romano
1/2 cup extra-virgin olive oil
1/2 cup white beans
Put the pine nuts in a food processor and pulse until finely ground. Add the watercress, garlic, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the white beans.
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