Italian Pizza Recipe with pesto

Watercress and Walnut Pesto

Serves 5
1 bunch watercress, thickest stems removed
2 cloves garlic
1/4 chopped walnuts
1 Tablespoon Dijon mustard
1/2 cup Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 - 3/4 cup olive oil

Direction:

Place all of the ingredients except the olive oil in the bowl of a food processor fitted with a steel
blade. Turn the motor on and pour the olive oil through the feed tube while the mixture purées and emulsifies. Keep covered and refrigerated for up to 1 week.

Serve warm or at room temperature. This a excellent with your pasta or spread on chunks
of rustic bread.