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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