Watercress Pesto with White Beans
Stir creamy white beans into a puree of pine nuts, watercress and Pecorino-Romano for a robust pesto.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
Ingredients
1/3 cup lightly toasted pine nuts
3 cups loosely packed watercress
1 teaspoon chopped garlic
Pinch of crushed red pepper flakes
Kosher salt
1/2 cup coarsely grated Pecorino-Romano
1/2 cup extra-virgin olive oil
1/2 cup white beans
Directions
- 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.
