Watercress Dip with Basil and Pecans

Description
Contributed by Catsrecipes Y-Group

Ingredients

 * 3 cup watercress stems, trimmed
 * ¾ cup fresh small basil leaves
 * ¼ cup minced garlic
 * ½ cup good-quality olive oil
 * 1 cup grated Parmesan cheese
 * ¾ cup whipping cream
 * ½ cup finely ground pecans
 * ¼ cup minced green onions
 * salt and freshly ground pepper to taste
 * 1 tablespoon milk or water (optional)

Directions

 * 1) In a blender combine watercress, basil, garlic, olive oil, and Parmesan; Blend to form a paste.
 * 2) Add cream and blend only until mixed; do not over blend.
 * 3) Transfer mixture to a bowl and stir in pecans and green onion.
 * 4) Season with salt and pepper.
 * 5) Mixture will thicken as it stands.
 * 6) If desired, add a tablespoon of milk or water to thin it out before serving.
 * 7) Mixture will keep up to 10 days, refrigerated.