Pesto Dip & Grilled Vegetable Crudité
Makes 16 ounces prepared dip
Pesto
- ½ cup grated Parmesan
- 2 tablespoons pine nuts or cashews
- 3 cloves roasted garlic
- 2 cups basil leaves
- ¼ cup olive oil
- Salt to your tastes
Pesto Dip
- 8 ounces cream cheese
- ½ cup sour cream
- ½ cup Monterey Jack cheese, grated
- 2 cloves garlic
- ¼ cup (½ ounce) diced sundried tomato
- â…“ cup previously prepared pesto
To prepare the pesto, combine the Parmesan, pine nuts, and garlic in a food processor. Pulse until finely chopped. Add the basil leaves and turn on the processor and slowly add the oil as it processes. Blend smooth. Taste, and season with salt as needed. Use right away, or store in an airtight container and refrigerate for later use. To prevent oxidation and browning while storing, cover the top with a little olive oil to protect it from air.
To prepare the dip, pulse the cream cheese, sour cream, Monterey Jack cheese, and garlic in a food processor until smooth. Mix in the sundried tomato and pesto. Serve warm or chilled with grilled vegetables (carrots, zucchini, eggplant, and asparagus), other vegetables as desired, and crostini.