Basil Pesto Dip and Sliced French Bread*

pesto picIngredients:

  • 3 cups Basil Leaves (lightly packed)
  • 3/4 cup Pine Nuts (lightly toasted)
  • 3/4 cup freshly grated Parmigiano-Reggiano
  • 2 Garlic cloves
  • 1/2 cup Extra Virgin Olive Oil
  • Salt and Pepper

 Directions:

  1. Combine the basil, pine nuts, parmigiano and garlic in a food processor. Blend thoroughly and slowly add in the olive oil as you blend.
  2. Season with salt and pepper
  3. Serve with sliced french bread. Drizzle olive oil over bread and serve!

*Recipe adjusted from Mario Batali’s recipe on thechew.com

 

 

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