Watercress dip with basil & pecans

8 Servings

Ingredients

Quantity Ingredient
3 cups Watercress -- stems trimmed
¾ cup Fresh small basil leaves
¼ cup Minced garlic
½ cup Good-quality olive oil
1 cup Grated Parmesan cheese
¾ cup Whipping cream
½ cup Finely ground walnuts
¼ cup Minced green onions
Salt and freshly ground
Pepper -- to taste
1 tablespoon Milk or water (optional)

Directions

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

Related recipes