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Basil and Pinenut Dip

It's Spring at last and to celebrate its very late arrival (and so we don’t need to spend too much time in the kitchen when we want to be outside), this dip is extremely quick and very easy to put together. Just throw everything in the food processor and it’s done. Hey presto....


25g fresh basil

50g toasted pinenuts

50g grated pecorino cheese

60ml sour cream

10ml lemon juice

0.5 garlic clove, crushed.

80ml mild olive oil


Roughly chop the basil and then put it into a food processor to chop some more.

Add pinenuts, pecorino, garlic and lemon juice and process until everything is finely chopped up.

Add the sour cream. Process briefly to mix everything together.

Finally, with the motor running, slowly drizzle in the olive oil.

Season to taste.

Cut up crunchy raw vegetables or toast some pitta to go alongside and serve.

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