I went foraging in the neighbor's property (he is cool about it) to pick some watercress. It is a bit late for watercress, the flowers are already out, but I could still pick some to mix to other greens to make a tasty dip.
A mixture of watercress, rocket (rucola), and Genovese basil, (or any greens and herbs you like)
3 handfuls of cashew nuts
2 garlic cloves, peeled
a little water to blend
Salt to taste
Extra virgin olive oil to finish
Blend the first 4 ingredients, then add salt and olive oil to taste. Serve with homemade bread, as a dip or as a spread.
Photos and Recipes by Alessandra Zecchini ©