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     title: creamy fresh watercress dip
categories: professional, vegetarian, sauce, appetizer
  servings: 16

      3 c  watercress
    3/4 c  fresh basil leaves
    1/4 c  garlic
    1/2 c  extra virgin olive oil
      1 c  parmesan cheese
    3/4 c  whipping cream
    1/2 c  walnuts
    1/4 c  scallions
           kosher salt
           freshly ground white pepper
      1 t  milk

combine watercress, basil, garlic, olive oil, and parmesan in a food
processor 
process to a smooth paste 
add cream and pulse just to mix 
transfer to a mixing bowl 
add walnuts and scallions 
season to taste with salt and pepper 
allow to stand for 30 minutes or more 
thin with 1 tablespoon milk as needed 
cover and chill for 4-96 hours
serve slightly chilled or at room temperature

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