6 cups (1.5 litres) packed watercress (2 bunches)

1/2 cup (125 ml) pistachios, toasted

1/2 cup (125 ml) grated Parmigiano-Reggiano cheese

4 teaspoons (20 ml) lemon juice

2 cloves garlic, peeled

1/2 cup (125 ml) canola oil, approximately

Salt and pepper

In a food processor, finely chop all the ingredients, except for the oil. Add the oil in a stream, pulsing until the mixture is creamy but still slightly grainy. Season with salt.

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