We had appetizer night at cookbook, so we tried this out. It's probably less time consuming to just buy your own pesto dip - but this was SUPER yummy and you can say you made it from scratch :)
INGREDIENTS
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
Baguette
Cream cheese
METHOD
Combine the basil in with the pine nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Toast Baguette – and put cream cheese and pesto on top and serve
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