Watercress Dip with Basil and Pecans

• 3 cups watercress; stems trimmed
• ¾ cups fresh small basil leaves
• ¼ cup garlic; minced
• ½ cup good-quality olive oil
• 1 cup grated parmesan cheese
• ¾ cups whipping cream
• ½ cup finely Pecan Valley Pecan Pieces
• ¼ cup minced green onions
• Sea salt
• Freshly ground pepper
• 1 tablespoons milk or water

1. In a blender combine watercress, basil, garlic, olive oil, and parmesan; blend to form a paste.
2. Add cream and blend only until mixed; do not over blend.
3. Transfer mixture to a bowl and stir in walnuts and green onion. Season with sea 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