Water­cress Pesto with Pistachios

(serves?? depends what you use it for)

2 cups light­ly packed watercress
1/2 cup roast­ed pis­ta­chios, shelled
2 cloves garlic
1/4 cup grat­ed parmesan
juice of 1/2 lemon
olive oil till run­ny: 1/2 cup? depends on your taste

This recipe descend­ed from my ran­dom mind: if one green leaf (basil) and one nut (pine nut) make pesto, which means in Ital­ian only “paste,” why not mess around with it? Whizz all the ingre­di­ents in your food proces­sor. DONE.

We ate this tonight tossed with grilled scal­lops and spaghet­ti, nice. You try your own ideas. Driz­zled over toma­toes and moz­zarel­la, that sounds good. Or on a fil­let of sea bass, or brushed over toast­ed bread. Yum yum…