Watercress dip with basil & pecans
Yield: 8 Servings
Ingredients:
- 3 c Watercress -- stems trimmed
- 3/4 c Fresh small basil leaves
- 1/4 c Minced garlic
- 1/2 c Good-quality olive oil
- 1 c Grated Parmesan cheese
- 3/4 c Whipping cream
- 1/2 c Finely ground walnuts
- 1/4 c Minced green onions Salt and freshly ground Pepper -- to taste
- 1 tb Milk or water (optional)
Instructions:
1. In a blender combine watercress basil garlic olive oil and Parmesan; blend to form a paste. Add cream and blend only until mixed; do not overblend. 2. Transfer mixture to a bowl and stir in walnuts and green onion. Season with salt and pepper. Mixture will thicken as it stands. If desired add a tablespoon of milk or water to thin it out before serving. Mixture will keep up to 10 days refrigerated. Makes 2 cups. Recipe By : The California Culinary Academy
