Title: Watercress Dip with Basil and Pecans
Categories: Appetizers, Snacks
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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip