Italian Bread Dipping Oil with Pesto and Parmesan

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

Into a serving/dip bowl, pour olive oil.

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

Top with Parmesan cheese.

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

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.

The quality of your olive oil is the whole recipe here — learn can you deep fry with olive oil for what the heat does to it, and explore the difference between cooking and finishing olive oil so you know which bottle to reach for. For the perfect pairing, serve this alongside cheese-stuffed fried olives as part of a proper Italian aperitivo spread.