Watercress and Red Chilli Pesto

This pesto is a steak-friendly blend of watercress, red chilli and hazelnuts and can be used liberally at your next barbecue. Very easy to make and adds a delightful texture to the meal.

Watercress, Red Chilli, and Hazelnut Pesto
  • 100 g blanched hazelnuts
  • 2 - 3 red chillies, deseeded and roughly sliced (vary amount according to taste)
  • 50 g watercress
  • 1¼ tablespoons olive oil
  • ¾ tablespoon balsamic vinegar
  1. Heat oven to 180°C
  2. Place the hazelnuts in a baking tray, then toast in the oven for 5-10 minutes until golden. Leave the nuts to cool a little.
  3. Put the cooled nut and remaining ingredients into a food processor and blitz until finely chopped. The mixture shouldn’t be too smooth – there should still be some texture to the nuts.
  4. Set aside.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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