1 cup (250 ml) lightly packed watercress

1 tablespoon (15 ml) pine nuts, toasted

1 clove garlic, finely chopped

1/4 cup (60 ml) canola oil

2 tablespoons (30 ml) lemon juice

1 tablespoon (15 ml) grated Parmigiano-Reggiano cheese

Salt and pepper

In a blender or food processor, process all the ingredients until smooth. Add a little water to lighten the dressing’s texture, if needed. Season with salt and pepper.

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