Basil and Cheese Dip (226): Jacques Pépin: More Fast Food My Way

Put about 3 cups (lightly packed) washed basil leaves in a plastic bag or glass bowl with a cover. Microwave for about 30 seconds. Dump the hot basil from the bag into a blender. Add 1/4 cup extra-virgin olive oil, 1/4 cup cool water, 1/4 cup grated Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Process until finely pureed. (As a variation, you can add about 1/2 cup diced (1/4-inch) Gruyère cheese and stir well.) Serve with bagel chips, Melba Toast, or potato chips. The dip stays brilliant green and keeps for a few days in the refrigerator.

Category:

Howto & Style

Tags:

• food
• jacques
• pepin
• kqed
• recipe
• cook
• chef

[spabank]

Always was the best.  Always will be.

[ethopian13]

blanched basil

salt

Parmesan

pepper

water (2-3 tbs)

EVOO

[9aspengold5]

I made a large batch of this and froze individual servings in an ice cube tray. lasts forever and tastes just as fresh after defrosting as when I processed it. Thanks

[rayzordee]

he is the best! A real chef. Not some sexed up tart on the Cooking chanel.

[LoveMyPhilly]

that was beyond simple...great video