SB 2013 Peter Mares cravin Raven Basil Pesto Dip



• 2 cups of assorted loosely packed AeroGarden Basil
• 1 teaspoon of AeroGarden chives
• 1/4 cup of pine nuts
• 1/2 cup of extra virgin olive oil
• 1 teaspoon of black pepper
• 1 cup of grated Parmigiano Reggiano cheese
• 1 cup of plain greek yogurt
• AeroGarden Parsley for Garnish

In a blender or food processor: Add the basil, pine nuts, chives, and cheese. Pulse the ingredients until combined. Slowly add the olive oil until well combined. Transfer to a bowl. Add in yogurt, and black pepper. Season with salt if needed. Refrigerate for at least 2 hours. Serve with crudités such as AeroGarden bell peppers or pita chips. Garnish with Aerogarden parsley.