Vegan pesto

Ingredients
- 75g Watercress
- 35g Toasted hazelnuts
- ½ Garlic clove Finely chopped
- Salt and pepper
- Olive oil
Method
- STEP 1
Put the watercress, toasted hazelnuts, and garlic into a food processor with a generous drizzle of extra virgin olive oil.
- STEP 2
Blend for 2 minutes, then scrape down the sides and pulse a few times to ensure no chunks are missed.
- STEP 3
Season with salt and pepper to taste, and serve!