Watercress and Hazlenut Pesto

watercress and hazlenut pesto

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


  1. 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.
  2. 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.)
  3. Chop the peeled hazlenuts into smaller pieces and set to one side.
  4. Chop the watercress into smaller pieces and peel the garlic clove.
  5. Put oil and rest of ingredients in a food processor and blitz until you have a smooth paste.
  6. The Pesto will keeps in the fridge for several days.

Serving suggestion

Serve with Watercress and Mushroom Risotto. (Click for recipe).

© (Suzette McDaniel Don’t Burn The Onions) Unauthorized use and /or duplication of this material without express written consent from this blog’s author/and or owner is strictly prohibited

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