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In a small food processor or high power blender* combine all of the ingredients minus the basil for garnish and mix until smooth.
*To achieve a bright green, smooth dip use a blender. For a more rustic look with bits of basil use a food processor.
Place in the fridge for 20 minutes to firm up.
Serve with a drizzle of EVOO, a sprinkle of salt and pepper and the baby basil leaves. Goes great as a dip for chips and veggies, as a dressing for a salad or on a sandwich.
Recipe Courtesy of Megan Mitchell