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

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