If a traditional wild garlic pesto isn’t your thing, this vegan watercress version uses a handful of ingredients and is super easy to make ahead.
It makes a fantastic addition to pasta, a red onion tart or this roast vegetable and pesto bulgur wheat tray bake – whatever you use it in, it’s sure to impress!
- Watercress 75g
- Toasted hazelnuts 35g
- Garlic clove 1/2, Finely chopped
- Salt and pepper
- Olive oil