Prep time: 5 minutes Makes: around 500ml of pesto
60g hazelnuts, toasted
60g watercress, roughly chopped
100-120ml extra virgin olive oil
¼ of a clove of garlic, finely chopped
Salt and pepper
Place the hazelnuts into the bowl of a food processor. Blend until finely chopped. Add in the watercress and garlic and blend until all combined.
With the machine running, slowly add the olive oil until the desired consistency is reached. Scrape down the sides and blend again to make sure everything is incorporated. Taste and add salt and pepper to taste.
Serve your watercress pesto with pasta, grilled vegetables, pizza, or anything else you fancy!