Pesto Dip with Focaccia Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers

Pesto Dip with Focaccia

From Dorothy McNett's Recipe Book at 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.

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