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---------- Recipe via Meal-Master (tm) v8.03
Title: WATERCRESS DIP WITH BASIL AND PECANS
Categories: Dips
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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