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Sauce Watercress Dip with Basil and Pecans
 
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Sabastian
Şef Aşçıbaşı
Şef Aşçıbaşı


Joined: 19 Jun 2007
Posts: 1034

PostPosted: Sun Aug 17, 2008 9:03 am    Post subject: Watercress Dip with Basil and Pecans Reply with quote

Watercress Dip with Basil and Pecans

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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Yemek Tarifleri
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Joined: 18 Jun 2006
Posts: Auto Post
Location: Turkey




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