This pesto gets a peppery kick from fresh watercress, a nutrient-dense leafy green vegetable. Lemon helps to round out the biter kick, and goat cheese adds a salty, tangy finishing flavor. Try this in warm, savory dishes, especially baked recipes like lasagna, quiche, tarts, or quesadillas.

Makes about 1 cup.

Ingredients:

2 cups watercress, torn

¼ cup pine nuts

2 tablespoons fresh lemon juice

1 clove garlic, crushed

¼ cup freshly grated Parmesan cheese

2 to 3 tablespoons olive oil, as needed

¼ cup goat cheese

Preparation:

Place the watercress, pine nuts, lemon juice, garlic, and Parmesan cheese in a food processor; pulse until well chopped.

With machine running, slowly add olive oil in a steady stream, allowing pesto to mix blend and become cohesive. Process until desired consistency is reached; add goat cheese, pulse until mixed, and serve.