Go Back
–+ servings
basil garlic cheese spread

Pesto Dip

Print Recipe Pin Recipe
Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Italian
Servings 6 servings

Equipment

  • 1 food processor or blender
  • 1 Silicone spatula
  • 1 measuring spoon set
  • 1 measuring cup set
  • 1 Mixing bowl
  • 1 airtight container or bowl with lid

Ingredients
  

  • 2 cup fresh basil leaves loosely packed
  • 0.5 cup grated Parmesan cheese finely grated
  • 0.33 cup pine nuts toasted
  • 2 clove garlic peeled
  • 0.5 teaspoon fine sea salt
  • 0.25 teaspoon freshly ground black pepper
  • 0.5 cup extra-virgin olive oil plus more as needed
  • 0.75 cup sour cream full-fat
  • 0.5 cup plain Greek yogurt full-fat
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon water optional, for thinning; cold

Instructions
 

  • Add basil leaves, Parmesan cheese, pine nuts, garlic, salt, and pepper to the bowl of a food processor or blender.
  • Pulse several times until the mixture is finely chopped and well combined.
  • With the machine running on low, slowly stream in the olive oil until the pesto becomes smooth and slightly thick.
  • Scrape the pesto into a mixing bowl using a silicone spatula.
  • Add sour cream, Greek yogurt, and lemon juice to the bowl with the pesto.
  • Stir until the mixture is completely smooth and uniform in color.
  • If the dip is too thick, stir in cold water 1 tablespoon at a time until the desired dipping consistency is reached.
  • Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
  • Transfer the pesto dip to an airtight container or serving bowl and cover.
  • Refrigerate for at least 30 minutes to allow the flavors to meld before serving.

Notes

For best results, use very fresh basil and good-quality extra-virgin olive oil, as both strongly affect flavor and color; to keep the dip vibrant green, work quickly, avoid overheating the pesto in the processor, and press plastic wrap directly onto the surface when chilling to limit browning. You can easily substitute toasted walnuts or almonds for pine nuts to reduce cost, and adjust richness by swapping more yogurt for sour cream or vice versa. This dip pairs well with raw vegetables, warm pita, crostini, or grilled chicken, and leftovers can double as a sandwich spread or pasta sauce—just thin with a bit of pasta water or olive oil before tossing.
Tried this recipe?Let us know how it was!