Basil, parsley and a jalapeño pepper combine for a bold green spread. If you’re like us, you’ll slather it on sandwiches, salads, pasta and crackers so often, you’ll need to make it again and again.
Got a plethora of parsley? Bumper crop of basil?
Here’s a delicious solution to your problem.
By midsummer, the parsley and basil plants in our garden had become huge and bushy. The first jalapeño chilis emerged, hanging down in round, smooth pods. We imagined how the savory and spicy flavors would meld together. The aromas of fresh-picked herbs and peppers sparked cravings for a bright green dip for crackers and sandwiches.
This party dip came together on the spur of the moment. We washed our harvest, pulled out the blender, and tossed in handfuls of crisp, leafy greens. With a jalapeño and clove of garlic, some oil and lemon juice, a rich pesto came to be.
Here are 3 ways our family has enjoyed this parsley and basil dip, shared proudly with friends including you:
- A spread for a tomato and cheese sandwich
- Spooned over pasta
- Mixed with cream cheese to top crackers or crudité
You don’t need to be super precise with measurements. As my daughter invented this, she counted stems to provide a rough idea of amounts used. Use 4 parts parsley to 1 part basil (or a mix of parsley and cilantro). This blend of herbs and add-ins smelled so rich and peppery even before tasting, she made sure to memorize the proportions which have become our recipe.
The first version included one stem’s worth of cilantro. That was the very best version, for me. But our cilantro plant gave up after that. We’ve since made it with just basil and parsley, which is also delicious enough in its own right.
This parsley-basil party dip recipe is so yummy, and forgiving with inexact amounts. Enjoy.
| Prep Time | 15 minutes |
| Cook Time | 0 |
| Passive Time | 0 |
| Servings |
bowl of dip
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- 2 cups parsley Loosely packed, torn from 8 stems
- 1/3 cup basil or the leaves from 1 stem
- 1/3 cup cilantro (optional) the leaves from 1 stem
- 1-2 tablespoons lemon juice or the juice of half a lemon
- 1 clove garlic peeled and smashed
- 1/2 cup olive oil just enough for the ingredients to blend
- 1/4 teaspoon salt
- 1 pinch sugar
- 1 medium Jalapeño seeded
- to taste cream cheese optional - as a cracker spread
Ingredients
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- Combine all ingredients except the olive oil in a blender. Blend on low speed, adding oil slowly until the mixture begins to blend together. Blend until desired degree of smoothness is reached.
- To use as a dip or cracker spread, mix 2 parts cream cheese to 1 part blended ingredients.
