Watercress Dip With Basil And Pecans

Course : Dips
Serves: 8
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3 cups watercress -- stems trimmed
3/4 cup fresh small basil leaves
1/4 cup minced garlic
1/2 cup good-quality olive oil
1 cup grated parmesan cheese
3/4 cup whipping cream
1/2 cup finely ground walnuts
1/4 cup minced green onions
1 teaspoon salt and freshly ground
1 teaspoon pepper -- to taste
1 tablespoon milk or water -- (optional)

Preparation / 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 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

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