1/3 cup shelled unsalted macadamia nut
1 cup chopped fresh chives
2 cups watercress
1 garlic clove, peeled
1/2 cup shredded cheddar cheese
1/4 cup olive oil
Combine all of the ingredients in a food processor. Blend until the desired consistency forms.
If using a mortar and pestle, crush the macadamia nuts until smooth. Add the chives, watercress, and garlic. Mash until incorporated. Add the cheddar cheese and olive oil. Mash until the desired consistency forms.
Store pesto in an airtight container or jar in the refrigerator for up to one week. Use throughout the week in the next two recipes. Pesto can last in an airtight container in the freezer for up to
RECIPE BY Jessica Paholsky of ONCE UPON A PESTO