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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 130.2
  • Total Fat: 14.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 43.8 mg
  • Total Carbs: 2.1 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.6 g

View full nutritional breakdown of Andi's Pesto Bread Dip calories by ingredient
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Andi's Pesto Bread Dip

Submitted by: ANDICOONS

Introduction

My Husband and I enjoyed a dinner at MiLuna a Tappas Restaurant in Houston. They had the most delicous bread dip pesto. I spent a few weeks coming up with my own version with a similar taste. I like full flavor so it's hot from garlic and pepper, you can always cut the amounts to taste. My Husband and I enjoyed a dinner at MiLuna a Tappas Restaurant in Houston. They had the most delicous bread dip pesto. I spent a few weeks coming up with my own version with a similar taste. I like full flavor so it's hot from garlic and pepper, you can always cut the amounts to taste.
Number of Servings: 4

Ingredients

    6 cloves garlic
    10 large fresh basil leaves
    ½ cup fresh parsley
    1 tablespoon Extra Virgin Olive Oil
    ¼- ½ teaspoon Crushed Red pepper flakes
    Sea salt and ground black pepper to taste

    Additional Extra Virgin Olive Oil to Serve (3Tbsp accounted for in calorie count)

    French bread to Serve (not in calorie count)

Directions

Cut off the root end of each garlic clove and press each clove with the heel of your hand, to ‘crack’ this makes it easier to remove the paper. Chop garlic coarsely or pulse in food processor. Wash and stack basil leaves and run a knife through them to finely shred. Remove large stems from parsley and snip with scissors or run a knife through them to coarsely chop. Combine garlic, basil, parsley, and olive oil in food processor and process until particles are well combined and finely chopped. Add Crushed Red pepper flakes (the kind you see in a pizza restaurant). This adds color, flavor, and heat that compliments the raw garlic. Add sea salt and ground black pepper to taste.

Place one spoonful of mixture on an appetizer plate and drizzle with Extra Virgin olive oil (I counted on 3 tablespoons here in the calorie count but personally i don't use much olive oil on mine to keep it lower calorie). Using the heel of the spoon, spread the mixture evenly through the oil on the plate. Serve by dipping warm French bread in the mixture to flavor it.

Ingredient amounts can be adjusted to suit any taste. Also, optionally fresh or dried rosemary can be use sparingly to add a different flavor to the pesto.

Leftover unused mixture can be stored, covered with olive oil in the refrigerator for 1-2 weeks (i've kept it longer and it's just fine). Before re-using, bring to room temperature, and stir well.


Number of Servings: 4

Recipe submitted by SparkPeople user ANDICOONS.






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