Simple Pesto Dip with Sour Cream & Mayo
This pesto dip takes all of 10 minutes to make and is a surfeire crowd-pleaser. Don't skip toasting the pine nuts, this is essential for a robust flavour!
Ingredients
- 50 g (⅓ cup) pine nuts
- 50 g (2 cups) basil leaves torn from stems
- 30 g (⅓ cup) parmesan cheese roughly grated
- 2 cloves garlic grated or minced
- 60 ml (¼ cup) extra virgin olive oil
- 150 g (⅔ cup) sour cream
- 50 g (¼ cup) mayonnaise
- 1 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest
Instructions
- Preheat the oven to 180℃ (350℉). Add the pine nuts to a baking tray and place them in the oven to toast for five minutes - or until golden and fragrant.
- In the bowl of a food processor, add the basil, parmesan, garlic and toasted pine nuts. Pulse 3 or 4 times until the basil is broken up and the pine nuts are roughly chopped.
- With the food processor running, drizzle in the olive oil - scraping down the sides if needed. Season with salt and pepper to taste.
- In a medium mixing bowl, add the sour cream, mayonnaise, lemon juice and zest and the pesto. Whisk to combine and taste to adjust for seasoning, adding salt and pepper where needed. Transfer to an airtight container and refrigerate for at least one hour before serving.
Video
Nutrition
Calories: 200kcal | Carbohydrates: 2g | Protein: 3g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 106mg | Potassium: 89mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 482IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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