Fresh Basil Pesto Dip

Ingredients:

• 3 cups packed fresh basil
• 2/3 cup  We Olive Extra Virgin Olive Oil
• 1/2 cup pine nuts, toasted until golden and cooled
• 2/3 cup grated Parmesan cheese
• 2-3 cloves garlic, minced
• Salt and pepper to taste

Directions:

1. In a food processor or blender, combine basil and about 2 tablespoons of the extra virgin olive oil, blend into a paste. Add pine nuts, Parmesan cheese, garlic, and remaining oil and pulse until smooth. Season with salt and pepper to taste.

Notes

• Basil Pesto can be made up to three days in advance. Refrigerate it in a sealed container.
• If you cannot find pine nuts, you can substitute them with a variety of other items such as walnuts, almonds, sunflower seeds, or pistachios.
• If you prefer your basil pesto to be a little thinner, simply drizzle in more olive oil until you reach the desired consistency.