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Whether you're looking for the perfect party finger food, or simply craving something tasty to snack on in the afternoon, these quick tortilla chip dips are sure to be a hit! Recipes from The Petite Cook

Basil and Kale Pesto

Course: Dip
Cuisine: Italian
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6
Author: Andrea Soranidis
Print Recipe

Ingredients

  • 100 gr/2oz baby kale leaves or spinach leaves
  • 50 g fresh basil leaves
  • 50 g toasted pine nuts
  • 3 tablespoon Parmesan cheese grated
  • zest of 1 lemon
  • 3 tablespoon Extra virgin olive oil
  • 1 garlic clove
  • salt and freshly cracked black pepper

Instructions

  • Fold all the ingredients and ⅓ of the olive oil into a food processor, and blitz to a thick paste.
  • With the motor running on low speed, slowly add the remaining oil through the feed tube.
  • Season with salt and pepper to taste, and serve.
  • Store in an airtight container in the fridge for up to 2 days.