Watercress Dip With Basil And Pecans

Recipe Ingredients

3 cups	711ml	Watercress - stems trimmed
3/4 cup	30g / 1.1oz	Fresh small basil leaves
1/4 cup	23g / 0.8oz	Minced garlic
1/2 cup	118ml	Good-quality olive oil
1 cup	146g / 5.1oz	Grated parmesan cheese
3/4 cup	177ml	Whipping cream
1/2 cup	118ml	Finely ground walnuts
1/4 cup	15g / 0.5oz	Minced green onions
		Salt and freshly ground
		Pepper - to taste
1 tablespoon	15ml	Milk or water - (optional)

Recipe 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 over blend.

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

Source:
Treasury of Christmas Recipes (1991)

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