Watercress Dip with Basil and Pecans
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Yield: 8 Servings Ready in 1 hours
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Watercress Dip with Basil and Pecans Preparation
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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