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Savory recipes • Basil dip for cocktail empanadas
Ingredients:
• 200g Parmesan cheese
• 100g basil (only the leaves, without the stems)
• 150 ml of olive oil
• 100g of walnuts
• 1 clove of garlic
• 1 or 2 tablespoons of juice lemon
• 1 natural Greek yogurt
• Salt to taste
Instructions:
1. Wash the basil leaves and remove the stems. Let them dry completely before preparing the dip.
2. Blend or grate Parmesan cheese until very fine.
3. In a food processor mix all the ingredients and grind. You can add more olive oil if you prefer your dip a little more liquid.
4. Add salt to taste and serve immediately accompanied by some delicious BredenMaster cocktail empanadas of mushroom cheese or Neapolitans.
• 200g Parmesan cheese
• 100g basil (only the leaves, without the stems)
• 150 ml of olive oil
• 100g of walnuts
• 1 clove of garlic
• 1 or 2 tablespoons of juice lemon
• 1 natural Greek yogurt
• Salt to taste
Instructions:
2. Blend or grate Parmesan cheese until very fine.
3. In a food processor mix all the ingredients and grind. You can add more olive oil if you prefer your dip a little more liquid.
4. Add salt to taste and serve immediately accompanied by some delicious BredenMaster cocktail empanadas of mushroom cheese or Neapolitans.