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.
- 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
- Heat oven to 180°C
- 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.
- 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.
- Set aside.