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Watercress and Hazelnut Pesto

by · November 8, 2012

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.