Make it fresh

You can also make a vegan watercress pesto to use instead of the garlic version – just follow this method. Put 75g watercress, 35g toasted hazelnuts, and ½ a finely chopped garlic clove into a food processor with a generous drizzle of extra virgin olive oil. Blend for 2 minutes, then scrape down the sides and pulse a few times to ensure no chunks are missed. Season with salt and pepper to taste.