Pesto Dipping Oil

The recipe Saturday was pesto dipping oil — basil pesto loosened with extra olive oil, served as a bread-dipping appetizer with toasted ciabatta.

The recipe is below.

Pesto Dipping Oil

Prep Time: 10 minutes | Cook Time: 0 minutes | Total Time: 10 minutes | Servings: 8

Ingredients

• 1/2 cup fresh basil leaves, packed
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, minced
• 2 tablespoons freshly grated Parmesan cheese
• 1 tablespoon pine nuts (or walnuts)
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon fresh lemon juice
• Crusty bread or focaccia, for serving

Instructions

1. Prep the basil. Wash and thoroughly dry the fresh basil leaves. Pat dry with a paper towel — any excess moisture will dilute the oil.
2. Toast the nuts. In a small dry skillet over medium-low heat, toast the pine nuts for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Remove from heat and let cool.
3. Combine in a bowl. In a wide, shallow serving bowl, add the olive oil, minced garlic, Parmesan, red pepper flakes, salt, pepper, and lemon juice. Stir to combine.
4. Chiffonade the basil. Stack the basil leaves, roll them tightly, and slice into thin ribbons. Scatter the basil and toasted nuts over the oil mixture.
5. Rest and serve. Let the oil sit at room temperature for at least 5 minutes to allow the flavors to meld. Serve immediately with sliced crusty bread or focaccia for dipping.

Nutrition (per serving)

Calories: 130 | Protein: 1g | Fat: 14g | Carbs: 1g | Fiber: 0g | Sodium: 75mg