Italian Bread Dipping Oil

STEP 1

Start by making a simple pesto. Add the following ingredients to your blender. Adjust cheese and olive oil for desired consistency.

• 1 1/2 - 2 cups fresh basil leaves (remove stems)

• 3 tablespoons *pine nuts (or walnuts)

• 2 cloves garlic

• a couple tsp fresh lemon juice

• 1/2 salt

• ½ cup extra-virgin olive oil (adjust for desired consistency)

• ½ cup freshly grated Parmesan

STEP 2

Into a serving/dip bowl, pour olive oil.

STEP 3

Add 2 or more tablespoons of fresh pesto, sun dried tomatoes, and olives. Stir.

STEP 4

Top with Parmesan cheese.

STEP 5

Serve with toasted baguette slices. I toast mine in the oven with olive oil until slightly brown.

Notes:

Pine Nuts: I put mine in a cast iron skillet with a little olive oil. Using a low flame I stir the nuts until they begin to turn brown. Pine nuts burn easily so don't walk away! If you are sensitive to garlic, try adding adding to the skillet for a minute or so. Add to the blender when done.