Watercress-Walnut Dip Recipe
By
Kate Ramos
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This sophisticated starter more closely resembles a pesto, and its peppery, nutty flavor goes great with our Black Pepper Lavash.
Game plan: If your bunches of watercress are large, try adding them to the food processor a little at a time, pulsing as you go.
You can make this dip up to 3 days in advance.
This recipe was featured as part of our Neoslacker Interactive Thanksgiving.
INGREDIENTS
- 2 bunches watercress (about 12 ounces), washed, dried, and tough stems removed
- 4 1/2 teaspoons Dijon mustard
- 4 teaspoons freshly squeezed lemon juice
- 1 tablespoon finely chopped shallot
- 4 medium garlic cloves, peeled
- 7 tablespoons walnut oil
- 6 tablespoons olive oil
- Kosher salt
INSTRUCTIONS
- Combine all ingredients except oils in the bowl of a food processor fitted with a blade attachment. With the processor running, slowly drizzle in oils.
- Continue processing until mixture resembles a thick pesto, about 1 minute. Season well with salt. Cover and refrigerate until ready to serve.
pdxgastro, nope, nothing missing in this version of "pesto". It is not extremely thick, but definitely not overly sloshy. For a nutty recipe, try this one that is a little thicker. http://www.chow.com/recipes/27617
Amy Wisniewski
CHOW Assoc. Food Editor
@ CHOW EDITOR: I think there is something missing from this recipe. Is walnut oil the only walnut used in this recipe? Most pestos use some sort of nuts: pine nuts, walnuts etc. Without the ground up walnuts to give it body, I'm afraid this "dip" would be a sloshy watercress mess. Can you please double check?
@ maladrin, what part of "4 medium garlic cloves, peeled" indicates something other than fresh garlic?
This was insanely good. I added fresh garlic to the recipe, and it made it even better.