Watercress Dip With Basil And Pecans Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
3 cup: 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,
Salt and freshly ground,
Pepper, to taste
1 tbsp: Milk or water, optional
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
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Dips