3 c watercress
3/4 c fresh basil leaves
1/4 c garlic
1/2 c extra virgin olive oil
1 c parmesan cheese
3/4 c whipping cream
1/2 c walnuts
1/4 c scallions
kosher salt
freshly ground white pepper
1 t milk
combine watercress, basil, garlic, olive oil, and parmesan in a food
processor
process to a smooth paste
add cream and pulse just to mix
transfer to a mixing bowl
add walnuts and scallions
season to taste with salt and pepper
allow to stand for 30 minutes or more
thin with 1 tablespoon milk as needed
cover and chill for 4-96 hours
serve slightly chilled or at room temperature
