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