---------- Recipe via Meal-Master (tm) v8.03
 
      Title: WATERCRESS DIP WITH BASIL AND PECANS
 Categories: Dips
      Yield: 8 Servings
 
      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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