Creamy Basil-Pesto Dip

Creamy Basil-Pesto Dip

For families with children, tuck in a list of babysitters and phone numbers (check with them first to make sure they want to be included) and a recreation center bulletin. Add a jug of sweet tea and plastic cups to make this gift over-the-top great.

Southern Living MARCH 2006

  • Yield: Makes about 1 1/3 cups
  • Cook time: 5 Minutes
  • Prep time: 15 Minutes
  • Chill: 1 Hour


  • 2 tablespoons pine nuts
  • 2 cups loosely packed fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sour cream
  • 1 garlic clove, chopped
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/2 cup olive oil
  • Fried chicken strips or hot wings, cherry tomatoes, crispy breadsticks
  • Garnish: fresh basil sprig


Heat pine nuts in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until toasted.

Process pine nuts and next 7 ingredients in a food processor until smooth, stopping to scrape down sides. With processor running, pour oil through food chute in a slow, steady stream. Transfer to serving bowl.

Cover and chill at least 1 hour. Serve with fried chicken strips or hot wings, cherry tomatoes, and crispy breadsticks. Garnish, if desired.

Note: If using purchased basil, 4 (1-ounce) packages will equal 2 cups loosely packed fresh basil leaves.


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Creamy Basil-Pesto Dip Recipe