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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Basil Pesto Dip Recipe

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This recipe for Basil Pesto Dip is from Aunts, Aprons, Appetites and Anecdotes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cloves garlic
4 T. roasted pine nuts
6 T. parmesan cheese (best if you grate fresh cheese)
2 bunches fresh basil (Yes, this must be fresh - it makes a huge difference)
salt & pepper to taste
Extra Virgin Olive Oil
Directions:
Directions:
Place garlic, pine nuts and parmesan cheese in food processor. Pulse until well broken up. Remove. Stem the basil and place in blender. Chop well, Add garlic mix, salt & pepper. Blend slightlly. Slowly add olive oil until desired texture is reached. Can be made up to 2 days ahead. (BEWARE: if made prior, you may end up making another batch because it will likely get eaten!) To serve: garnish on soup or, my favorite, serve with foccacia or french bread. Place dip in bowl and slice bread. Allow your guests to dip bread.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
This does not make a lot of dip. May require doubling the recipe for more than 6 people.

 

 

 

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