Directions:
- Preheat the oven to 350°.
- Spread the walnuts on a rimmed baking sheet and toast for 7 minutes, or until golden.
- Transfer to a plate and let cool.
- In a food processor, working in 2 batches, pulse the walnuts until coarsely chopped.
- Add the second batch of nuts back to the food processor and pulse in the 1/2 cup of olive oil.
- Do not overprocess: the pesto should be slightly chunky.
- Season with 2 teaspoons of salt and 1/2 teaspoon of pepper.
- Transfer the pesto to a medium bowl.
- Mix in the goat cheese, shallots, watercress and lemon juice.
- Season with salt and pepper.
- Fold in the avocados.
- Drizzle the dip with olive oil and serve with radishes and assorted crisp vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 624.66 Kcal (2615 kJ) | ||
| Calories from fat | 511.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.82g | 87% | |
|---|---|---|---|
| Cholesterol | 37.21mg | 12% | |
| Sodium | 129.15mg | 5% | |
| Potassium | 408.98mg | 9% | |
| Total Carbs | 12.18g | 4% | |
| Sugars | 4.24g | 17% | |
| Dietary Fiber | 4.55g | 18% | |
| Protein | 23.99g | 48% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 2.5mg | 14% | |
| Calcium | 363.4mg | 36% | |
| Amount Per 100 g | |||
| Calories | 431.28 Kcal (1806 kJ) | ||
| Calories from fat | 353.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.23g | 87% | |
|---|---|---|---|
| Cholesterol | 25.69mg | 12% | |
| Sodium | 89.17mg | 5% | |
| Potassium | 282.37mg | 9% | |
| Total Carbs | 8.41g | 4% | |
| Sugars | 2.93g | 17% | |
| Dietary Fiber | 3.14g | 18% | |
| Protein | 16.56g | 48% | |
| Vitamin C | 5.3mg | 13% | |
| Iron | 1.8mg | 14% | |
| Calcium | 250.9mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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