¼ cup blanched almonds
¼ cup grated fresh parmesan
1 cup firmly packed watercress
2 tablespoons olive oil
1 cup good thick quality mayonnaise
½ cup sour cream
1. Toast the almonds in a 180ºC oven for about 8-10 minutes or until golden. Cool.
2. Chop the nuts finely by hand to achieve more texture. In a food processor put the watercress, olive oil and mayonnsie and process until smooth. Pulse in the nuts and sour cream just to mix. Season as wished.
Delicious with cold roast pork, ham, smoked or grilled chicken or salmon.