"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Basil Pesto Dip Recipe

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This recipe for Basil Pesto Dip, by , is from Aunts, Aprons, Appetites and Anecdotes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Matt Jones
Added: Wednesday, September 17, 2008

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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