Water­cress and Hazel­nut Pesto

1 large bunch or bag fresh water­cress, washed and spun dry

hand­ful raw hazelnuts

juice of 1/2 lemon

1/4 cup grat­ed Parme­san or Pecorino

1 clove garlic

enough olive oil to achieve prop­er con­sis­ten­cy, about 1/2 cup

fresh black pep­per to taste

Process every­thing in food proces­sor until smooth.  Per­fect with toma­to-moz­zarel­la sal­ad or as sauce for pas­ta, and try it as a sub­sti­tute for may­on­naise on a sandwich.