Mmm, don’t you just love fresh basil? It’s definitely one of my favourite herbs and I’m pretty sure I could eat pesto for months and not get sick of it—especially fresh, homemade pesto! Perhaps the only thing I love more is sushi, which I’m munching on while writing this lunchtime update.
I wish I could say that this basil was from my own garden, but alas I seem to be struggling to coax anything to grow except for my two gorgeous zucchini plants. Ah well. Summer has been taking its time arriving in Australia, so perhaps there is time yet for oodles of home-grown veggies and herbs!
This basil pesto dip was so easy to whip up before having guests over, and tasted great the next day too. The best part is that it isn’t made from pre-made pesto, so you have control over all of the ingredients and can adjust them to your taste. Enjoy!
Creamy Basil Pesto Dip
Makes: About 1 cup
Cooking time: 10 minutes
- 1 small bunch fresh basil
- 2 tbsp lemon juice
- 4 tbsp olive oil
- 2/3 cup mayo, whole-egg preferable
- 1/3 cup sour cream
- small handful walnuts (or pinenuts, peanuts, or pecans in a pinch—or a little bit of peanut butter!)
- salt and pepper, to taste
Heat a frying pan over medium heat, dry roast the walnuts for a few minutes until they turn nice and golden and a little bit browned on the edges.
Meanwhile, use a blender or food processor to pulverize the basil with the lemon juice, olive oil, mayo, and sour cream. Add the nuts and pulse until quite smooth in consistency. Add a few pinches of salt and pepper, taste and adjust as necessary.
Enjoy with crackers, vegetable sticks, or pita!