On Christmas morning 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. Green Dip Ingredients: 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 1 slice of aged pecorino cheese (optional and not for vegans) a little water Salt to taste Extra virgin olive oil to finish Blend the first 5 ingredients, then add salt and olive oil to taste. Serve with homemade bread, as a dip or as a spread. Photo by Alessandra Zecchini © Of course I made other things for Christmas lunch, but I think that I will put the recipes on the blog very slowly ;-). This was the starter.