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Watercress Dip with Basil and Pecans

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Try this Watercress Dip with Basil and Pecans recipe, or contribute your own. "Snacks" and "Appetizers" are two of the tags cooks chose for Watercress Dip with Basil and Pecans.

Yield: 8 Servings Ready in 1 hours

Cuisine: AmericanMain Ingredient: Pecan

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Servings          
Original recipe makes 8 Servings
1/4 cMinced green onions
1 tbMilk or water (optional)
3/4 cFresh small basil leaves
1/4 cGarlic; minced
1/2 cFinely ground walnuts
Salt
Pepper -- to taste
1 cGrated Parmesan cheese
3 cWatercress -- stems trimmed
1/2 cGood-quality olive oil
3/4 cWhipping cream

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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Calories Per Serving: 54
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Tags

  1. yqMUsQPEeeoHXr
  2. Appetizers
  3. Snacks
  4. Parmes
  5. Cream
  6. Basil
  7. Garlic
  8. Olive oil
  9. Cheese
  10. Onion
  11. Parmesan
  12. Green Onion
  13. Milk
  14. Pecan
  15. eTwnFfTDDZ

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