Pesto Dip

Course : Dips
Serves: 4 - 6
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2 cups fresh basil leaves -- rinsed and patted dry
2 cloves garlic, lightly crushed and peeled
1 teaspoon kosher salt
1/2 cup high-quality olive oil
2 tablespoons pine nuts (can sub walnuts or peanuts)
1/2 cup freshly grated parmesan cheese -- plus
1 tablespoon freshly grated parmesan cheese -- for garnish
3 tablespoons butter -- at room temperature

Preparation / Directions:

Put the basil, garlic, salt, olive oil and pine nuts in the food processor fitted with the steel blade. Mix, stopping to scrape the ingredients down the container side with a spatula from time to time to make sure everything is equally processed. When well-blended, put into a small bowl and mix in the parmesan with a fork. Beat in the softened butter. Spoon into serving dish and top with extra cheese. Serve with spicy pita toasts or toasted French bread rounds.


Nutritional Information:

314 Calories (kcal); 34g Total Fat; (96% calories from fat); 1g Protein; 1g Carbohydrate; 93mg Cholesterol; 2233mg Sodium

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