Try this Watercress Dip with Basil and Pecans recipe, or contribute your own.
Suggest a better description1. 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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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 54 | ||
Calories from Fat: 35 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.9g | 5 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 13.2mg | 4 % | |
Sodium 98.6mg | 3 % | |
Potassium 37.5mg | 1 % | |
Total Carbohydrate 2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 1.8g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 54
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