Ingredients
- Pesto- This makes 2/3 of cup shopping list
- 1 clove garlic, chopped shopping list
- 1/2 tsp sea salt shopping list
- 1/2 cup basil leaves shopping list
- 2 TBSP pine nuts, toasted shopping list
- 1/2 cup extra virgin olive oil shopping list
- 2 TBSP freshly grated parmesan cheese shopping list
- Freshly ground black pepper to taste shopping list
- More salt if needed shopping list
- Dip- shopping list
- 1 package (8 oz) cream cheese, softened shopping list
- 3 TBSP milk shopping list
- 1/3 cup Pesto shopping list
- 1 roma tomato- seeded and diced small shopping list
How to make it
- Pesto:
- Use a food processor or blender to process the garlic, salt, basil and pine nuts until smooth.
- Transfer to a bowl. Stir in olive oil, Parmesan cheese and pepper until combined. Season to taste. Can be stored up to 5 days in the fridge. So you can make this ahead of time.
- Dip:
- Mix cream cheese and milk with a mixer until smooth. Blend in pesto.
- Stir in tomatoes and put in the fridge to chill.
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" It was excellent "