This more unusual pesto recipe is surprisingly easy to make and is delicious stirred into plain pasta, with risotto or as a topping for grilled fish or chicken.
- 50g shelled hazlenuts, roasted and peeled, chopped roughly
- 50g grated parmesan
- 30g fresh watercress
- 6-7 tbspns olive oil
- 1 garlic clove
- 1/2 tspn of lemon juice
- Roast hazlenuts by spreading them out onto a baking tray and baking in a preheated oven (at 180C/160F/4 Gas) for 10-12 minutes until they smell nutty and turned a golden brown. Keep an eye on them while cooking as they can burn easily and will become bitter if cooked for too long.
- Remove nuts from oven and allow to cool before peeling. (A quick method is to place the cooled nuts in a plastic bag and rub them vigorously between your hands. Most of the skin will come off easily and any remaining stubborn bits can remain.)
- Chop the peeled hazlenuts into smaller pieces and set to one side.
- Chop the watercress into smaller pieces and peel the garlic clove.
- Put oil and rest of ingredients in a food processor and blitz until you have a smooth paste.
- The Pesto will keeps in the fridge for several days.
Serve with Watercress and Mushroom Risotto. (Click for recipe).
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