| 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 |
tb |
Milk or water (optional) |
INSTRUCTIONS
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
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