An Exceptional Dip + Some Pesto

image via martha stewart.com

(Tiff this is for you ;-)

My friend Sharon came to dinner a couple of weeks ago toting along this insanely yummy dip, and now I'm obsessed with it. I like it best with pita chips, but it's also good with veggies... Heck, I'd even put it on a baked potato.

We've got a bunch of basil in the backyard that has to be cut back tomorrow, so I'm planning on making some of the dip, plus a big batch of pesto. The girls have yet to try pesto, so my plan is mix a couple of spoonfuls into some angel hair pasta, give it a groovy name and serve it up this weekend. We'll see how it goes...

I like this simple, straightforward pesto recipe from Martha, as it calls for only one clove of garlic, and I tend to prefer things that are light on the stinkin rose.

Basil Parmesan Dip

• 1 pint organic sour cream
• 1 clove of garlic
• juice from 1 organic lemon
• 4 cups loosely packed fresh basil leaves
• 1/2 cup finely grated Parmesan cheese
• kosher salt + fresh ground pepper to taste

Put garlic and basil in food processor and pulse until chopped.

Add sour cream, lemon juice, and parmesan cheese. Blend until smooth and bright green, salt and pepper to taste.

Classic Basil Pesto -- adapted via Martha Stewart

Makes 1 1/4 cups

• 1/2 cup pine nuts, or walnuts
• 4 cups loosely packed fresh basil leaves
• 1/2 cup finely grated Parmesan cheese
• 1 clove garlic
• Salt and pepper
• 1/2 cup extra-virgin olive oil

Preheat oven to 350 degrees. Spread nuts on a rimmed baking sheet; toast in oven until golden and fragrant, tossing occasionally, 5 to 8 minutes. Let cool completely.

In a food processor, combine toasted nuts, basil, Parmesan, and garlic; season with salt and pepper. Process until finely chopped.

With machine running, pour olive oil in a steady stream through the feed tube; process until smooth.