Watercress Dip With Basil And Pecans
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | California | Appetizers, Snacks | 8 | Servings |
INGREDIENTS
| 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 | T | Milk or water, optional |
INSTRUCTIONS
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. 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
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Nutrition (calculated from recipe ingredients)
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Calories: 207
Calories From Fat: 150
Total Fat: 17.3g
Cholesterol: 41.6mg
Sodium: 247.9mg
Potassium: 315.4mg
Carbohydrates: 7.3g
Fiber: 3.3g
Sugar: <1g
Protein: 8.6g