Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
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 over blend.
Transfer mixture to a bowl and stir in pecans 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.
Category:Dip Recipes
Category:Cress Recipes
Category:Basil Recipes
Category:Pecan Recipes