Note: This recipe must be prepared in advance. From Jessica Flannigan.

1½ cups walnuts2 cups packed watercress2 cups packed baby spinach leaves4 cloves garlic½ cup olive oilSalt to tasteFreshly squeezed lemon juice to tasteIn a medium bowl, cover walnuts with water and soak for at least 6 hours. Drain, reserving walnuts and discarding water.In bowl of a food processor fitted with a metal blade, combine walnuts, watercress, spinach, garlic and olive oil. Pulse until smooth, pausing to scrape bottom and sides of bowl. When smooth, add salt and lemon juice to taste.Serve with vegetables or crackers. Transfer to a glass container and refrigerate for up to 5 days. Makes about 2 cups.