This vibrant lemon basil pesto dip recipe, made with Little Olive Oil's extra virgin olive oil (EVOO), combines fresh basil, garlic, Parmesan, and zesty lemon juice. Choose vegetarian or vegan Parmesan so everyone can enjoy this savoury dip. It’s perfect for serving with breadsticks, crackers, or grilled vegetables at your next gathering. It's a great choice if you want an easy-to-make appetiser that you can prepare in advance. It’s also delicious as a spread on sandwiches, tossed with pasta or as a topping for roasted potatoes.
How to make Lemon Basil Dip
Toast the pine nuts in a dry pan over medium heat until golden and fragrant, about 3-4 minutes and let them cool slightly.
In a food processor, combine the basil leaves, minced garlic, toasted pine nuts, Parmesan cheese and lemon juice and then pulse a few times to roughly chop the ingredients.
With the processor running on low speed, slowly drizzle in the Little Olive Oil EVOO until the mixture is smooth and well combined, adjusting the texture by adding more olive oil if you prefer a thinner dip.
If you prefer a creamier dip, you can stir in a tablespoon of Greek yoghurt or crème fraîche before serving.
Taste the pesto and season with salt and freshly ground black pepper and blend again to incorporate the seasoning.
Transfer the dip to a serving bowl and enjoy with breadsticks, crackers, or grilled vegetables.
Store it in an airtight container in the fridge, and drizzle Little Olive Oil EVOO on top to prevent the basil from browning.
Details
Dish: Appetiser
Diet: Vegetarian
Serves: 6
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Ingredients
100g fresh basil leaves
1 large garlic clove, minced
40g pine nuts, toasted
50g Parmesan cheese, grated
2 tablespoons lemon juice (freshly squeezed)
120ml (8 tablespoons) Little Olive Oil EVOO
Salt and freshly ground black pepper, to taste
Nutrition per Serving
Calories: 220
Protein: 4g
Carbohydrates: 3g
Dietary Fibre: 1g
Total Sugars: 0.5g
Fat: 21g
Sodium: 180mg
