Cream Cheese Spinach Pesto - cooking recipe

Ingredients

4 ounces reduced-fat cream cheese
1 (9 ounce) bag spinach leaves
3 garlic cloves
1/2 bunch watercress
1/4 cup dry roasted peanuts
2 tablespoons extra virgin olive oil
1 tablespoon lime juice
1/4 teaspoon kosher salt
14 teaspoons black pepper

Preparation

Combine ingredients in blender or food processor in listed order to insure proper and easy blending. Turn blender on high and run until pesto is a heavy liquid. May have to stop and push greens down once or twice.
Pour into air tight container and refrigerate.