Watercress and hazelnut pesto

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!

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