Recipe by PinkCherryBlossom
a lovely light pate. for ultra posh nibbles serve in croustades shells or on tiny bruschetta.
Top Review by Slewfoot Sue
This is so good! I'm always looking for unique vegetable sauces, dips, pestos, etc. Had to thin it a bit with cream due to a small processor, but I used it on rotini, sprinkled a little oregano and dried red whole chili peppers on it. Didn't really come out the consistency of pate' (maybe because of the cream?) That's okay!
- 50 g watercress, stalks removed
- 1 stalk celery, chopped
- 4 spring onions, chopped
- 2 garlic cloves, chopped
- 200 g mascarpone cheese
- ground black pepper or 2 teaspoons pink peppercorns, drained