Watercress dip with basil and pecans

---------- 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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