Watercress Pesto with White Beans

Ingredients:

• 1/3 cup lightly toasted pine nuts
• 3 cups loosely packed watercress
• 1 teaspoon chopped garlic
• A pinch of crushed red pepper flakes
• 0.5 cup coarsely grated Pecorino Romano cheese
• 0.5 cups extra-virgin olive oil
• 0.5 cup white beans

Preparation:

1. Place 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 ground.
2. Add the Pecorino Romano and pulse until evenly distributed. With the food processor running, slowly pour in the olive oil and pulse until fully incorporated.
3. Transfer the pesto to a bowl and add the white beans.