Pesto Dip
Pesto Dip
This is another great dip and has been a wonderful addition drizzled over cauliflower rice and meatballs especially when we aren’t doing tomatoes. And for my son who won’t come near a tomato, it is always pesto on his meatballs. Plus this freezes easily, so I make a huge batch when I receive massive bunches of basil on a weekly basis in my farm box during the summer. I use walnuts in lieu of the traditional pine nut because they are rich in the omega-3 fatty acid, alpha-linoleic acid and fiber as well as a wonderful prebiotic.
This recipe does not call for garlic because we don’t do a lot of raw garlic in my family - if you like, you can also add a clove or two.
Prep Time: 10 minutes Cook Time: 5 minutes
Ingredients:
⅓ cup soaked and drained walnuts (I soak them for at least 20 minutes)
2 cups fresh basil leaves, loosely packed
½ teaspoon salt
1 tsp lemon
⅔ cup extra virgin olive oil
½ cup grated Parmigiano-Reggiano
Directions:
Place the walnuts in a food processor - I use a mini for this one. Process for about 10-15 seconds, until the walnuts are coarsely chopped.
Add the basil leaves, salt, and lemon and process for another minute.
Add the olive oil and process until well blended, then add in the parmesan cheese and process for one more minute.
Store in an air-tight container and it should keep about 5 days in the refrigerator. slowly pour the olive oil through the feed tube and process until the pesto is thoroughly blended.
