Watercress Dip with Basil and Pecans

Blanch the trimmed watercress stems in a pot of boiling salted water for 2-3 minutes until tender, then immediately transfer to ice water to stop cooking and preserve the bright green color. Drain thoroughly and pat dry with paper towels.

Combine the blanched watercress, fresh basil leaves, and minced garlic in a food processor. Pulse until the mixture is finely chopped but not completely smooth, leaving some texture.

With the food processor running, slowly drizzle in the olive oil until the mixture reaches a paste-like consistency. Stop and scrape down the sides as needed.

Transfer the watercress mixture to a medium bowl and fold in the grated Parmesan cheese using a rubber spatula until evenly distributed.

In a separate bowl, whip the whipping cream to soft peaks using a whisk or hand mixer. Gently fold the whipped cream into the watercress mixture until no white streaks remain.

Fold in the finely ground pecans and minced green onions until evenly combined throughout the dip.

Taste the dip and adjust the seasoning with salt and freshly ground pepper as needed. If the dip is too thick, thin with milk or water, one tablespoon at a time, folding gently.

Transfer the dip to a serving bowl and chill for at least 15 minutes before serving to allow flavors to meld. Serve with crusty bread, crackers, or fresh vegetables.