1. With the motor running, drop the garlic clove through the tube of a food processor; process until minced. Add the beans, walnut oil, lemon juice, rosemary, salt, and pepper; process with on/off pulses until smooth, scraping down the sides of the work bowl once.
2. Cut each pita bread round in half crosswise; open into pockets. Combine the watercress, cherry tomatoes, and walnuts; stuff the pockets with half of the mixture. Spoon the bean mixture into pockets; top with the remaining watercress mixture.
Substitutions: Extra-virgin olive oil may replace the walnut oil. Arugula may replace the watercress. Pecans may replace the walnuts, and white balsamic vinegar may replace the lemon juice.
Tip: Toast the walnuts in a toaster oven at 350 F for about 5 minutes or until fragrant.
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