Pleasing pesto dip

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This verdant dip is a sociable creation that engages amicably with anything it  meets — pasta, rice, bread, crackers, savoury muffins — and it tastes superb.

It’s also super easy.  A good food processor helps although a pestle and mortar can be used if you feel energetic.


2 bunches fresh basil

1/2 cup freshly grated parmesan cheese

3 garlic cloves

150 grams pine nuts

1/4 cup virgin olive oil (you may need a little more if the consistency is too dry)

5 drops tabasco sauce

1/4 teaspoon sea salt

Place everything into a food processor and blast away until the mixture is fairly smooth.  It should be moist (not runny).  If it’s too dry, add a little more olive oil.

Set it loose upon anything you like.

Author: Claire Bell
Claire Bell is the health and wellbeing editor of Midlifexpress. She is the author of Stone Age Secrets for Mind and Body and Comma Magic. Print and ebooks available on Amazon.

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