- 2 cups of assorted loosely packed Basil
- 1 teaspoon of chives
- 1/4 cup of pine nuts
- 1/2 cup of extra virgin olive oil
- 1 teaspoon of black pepper
- 1 cup of grated Parmigiano Reggiano cheese
- 1 cup of plain greek yogurt
- Parsley for Garnish
I actually made this dip for a contest I entered on AeroGarden.com. I love my AeroGarden. If you aren’t familiar, they’re indoor aeroponic gardens in which you can grow herbs, flowers, and veggies year round. It uses just water and nutrients. So simple. This recipe was inspired by the always plentiful harvest of basil that I have in my AeroGarden. It’s a great party dip, and the greek yogurt makes it a lighter and healthier option than sour cream or cream cheese.
Cravin’ Raven – Basil Pesto Dip
In a blender or food processor: Add the basil, pine nuts, chives, and cheese. Pulse the ingredients until combined. Slowly add the olive oil until well combined. Transfer to a bowl. Add in yogurt, and black pepper. Season with salt if needed. Refrigerate for at least 2 hours. Serve with crudités such as bell peppers or pita chips. Garnish with parsley.
Side note… if you’re in a pinch, just your favorite store bought pesto and just mix it with greek yogurt. Everyone will be impressed. You can tell them it’s all homemade… I won’t tell.