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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 932 |
| Total Fat | 79 g |
| Saturated Fat | 14 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 9 g |
| Sugar | 2 g |
| Protein | 27 g |
| Cholesterol | 34 mg |
| Sodium | 504 mg |