Watercress almond pesto

Watercress is a peppery, delicate, dark green leafy vegetable that grows wild in cool streams of running water. It has a very distinct and unique flavor in which I find overpowering. The raw flavors of the watercress were subdued in a pesto made of roasted almonds, garlic, shallots, fresh basil, lemon juice, and extra-virgin olive oil. The pesto was tossed with quinoa fusilli pasta, roasted spring carrots, roasted sweet 100 cherry tomatoes, and simply cooked French green lentils.

Quinoa fusilli with roasted spring carrots, French green lentils, tomatoes, and watercress-almond pesto