1 cup pecans or walnuts or almonds
2 T. sunflower seeds
2 cups packed watercress
1 1/2 cup grated Parmesan cheese
3/4 cup olive oil
juice of one lemon OR 4 T. plus from bottle
3 garlic cloves
salt + ground black pepper

Dry toast the nuts and seeds in a pan (put in toaster over for 10 minutes at 300 degrees), shaking, until they’re ready.
In a food processor, whiz the nuts and seeds until finely chopped.
Add all the other ingredients, and whiz again.
Season with salt and pepper and adjust to desired consistency with olive oil.
Serve with fresh bread or on pasta or as dressing for a sandwich, etc.

Caveat: I’ve noticed that when I’ve added sunflower seeds, the pesto can be drier. Stir in olive oil, as needed, before serving.

When life (or Pearl) gives you watercress, make pesto.