Ingredients:
1 bowl original rice crackers
1/3 cup pine nuts
2 cups fresh basil leaves
1/2 cup olive oil
2 cloves garlic
2/3 cup Parmesan cheese
Ground black pepper
Method:
Roast pine nuts in a dry pan over medium heat until light golden brown. Allow to cool. Blend in a food processor along with basil leaves and garlic at medium speed, adding olive oil in a thin stream until a smooth, thick paste is formed. Transfer to a bowl and mix in cheese and black pepper.
Serve pesto dip with a bowl of rice crackers. Serves 6.
Variations:
Include some rocket leaves and/or parsley in place of basil.
Include walnuts in place of pine nuts.
Mix in soft butter for a creamier texture.
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