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Title: Watercress Dip with Basil and Pecans
Categories: Dip
Yield: 8 Servings
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) |
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
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