Basil Dip! A garden to table superstar
This is one of the best summertime appetizers ever, and easy to make.
I like to keep this dish seasonal, something to look forward to this time of year
when basil is everywhere, especially gardens and farm markets.
Serve with homemade pita chips.
3 cups packed fresh basil leaves
3/4 cup fresh grated parmesan cheese
1/2 cup olive oil
1/2 cup pine nuts
2 large garlic cloves (I mince mine)
3 or 4 tablespoon fresh lemon juice
salt and pepper
pulse everything in a food processor to a rough consistency
dip can be chilled in the fridge up to 2 days, but I like it fresh
Homemade pita chips
oven at 350
1 bag of small plain pocket pita bread
cut pita bread in chip size pieces with kitchen shears (Dave likes to leave some doubled up)
place the entire amount on a cookie sheet and spray with olive oil spray or PAM
bake until crisp, about 10 minutes, cool. Can add garlic salt or pepper