See Also: Appetizers
Pesto Dip with Focaccia
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Serve with Chenin Blanc!
2 medium potatoes
1 1/2 cups fresh basil leaves
2 cloves garlic
coarse sea salt
1/3 cup pine nuts
1/2 - 3/4 cup olive oil
focaccia slices
Cook the potatoes with their skins on, and when cool enough to handle, peel them and set aside. In food processor with steel chopping blade in place whirl the basil, garlic, salt and pine nuts. Add the olive oil. Remove to a bowl. Using a potato ricer, squeeze the potatoes into the mixture, stir to blend and serve with bread, crackers, or vegetables. I favor homemade focaccia, see recipe.
Recipe created 2007-04-29.
