What else could I use the bread dipping oil for?

While it's LOVELY as a bread dipping oil, it's very versatile. Use it in the same way you would regular pesto - toss through pasta or pasta salad, make these lovely pesto potato salad , drizzle it over grilled honey harissa chicken , creamy oil-free hummus , whipped creamy feta or pizza, or spoon on top of tomatoes on toast.

What can I use instead of cashews?

Use the traditional pine nuts, or almonds, hazelnuts, pistachios or pumpkin (pepita seeds) for a nut-free version.

Speedy Basil Pesto Bread Dipping Oil

Name: Speedy Basil Pesto Bread Dipping Oil
Prep time: 5 min
Total time: 5 min
Cuisine: mediterranean
Ingredients: 1/2 cup olive oil; 2 tablespoons herby basil pesto; 1 lemon, zest and juice; 2 garlic cloves, crushed; 1 tablespoon toasted cashew nuts, chopped finely (or use pine nuts, almonds, hazelnuts or pumpkin seeds); 1/4 cup parmesan cheese, grated; A handful of fresh basil leaves, chopped; 1/2 teaspoon flaky salt

Description

There aren’t a lot of appetizers easier than this GORGEOUS, vibrant herby basil pesto bread dipping oil. This crowd-pleasing party snack is PERFECT for last-minute entertaining. It’s as easy as mixing pesto, olive oil and a handful of other ingredients. Serve with fresh, fluffy no-knead focaccia.

Ingredients

Units Scale

1/2 cup olive oil
2 tablespoons herby basil pesto
1 lemon, zest and juice
2 garlic cloves, crushed
1 tablespoon toasted cashew nuts, chopped finely (or use pine nuts, almonds, hazelnuts or pumpkin seeds)
1/4 cup parmesan cheese, grated
A handful of fresh basil leaves, chopped
1/2 teaspoon flaky salt

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Instructions

Mix the oil. Pour 1/2 cup of olive oil into a mixing bowl (or to keep things super easy, use the same bowl or lipped plate you’re going to serve the oil in). Add 2 tablespoons of basil pesto, crushed garlic, the juice and zest of your lemon, 1 tablespoon of chopped toasted cashews, 1/4 cup of grated parmesan cheese, a big handful of chopped basil leaves and the flaky salt. Mix to combine.
Serve. Taste then season with a little more salt if you like (this will depend on the saltiness of your pesto and parmesan), then serve up with a pile of fresh bread. I love it with fluffy no knead focaccia, garlicky soft flatbreads or rosemary parmesan bread.

Notes

STORAGE INSTRUCTIONS: The oil will keep well for 5 days, stored in the fridge in an airtight container. To help the bright green colour from fading, I like to press a piece of clingfilm directly on top of the oil (before putting the lid on). The dulling of the colour is because of the oil’s exposure to the air, so doing this prevents this from happening.

SERVING SUGGESTIONS: While this is FAB as a bread dipping oil, it’s very versatile. Use it in the same way you would regular pesto – toss through pasta or pasta salad, make this lovely pesto potato salad, drizzle it over grilled honey harissa chicken, creamy oil-free hummus, whipped creamy feta or pizza, or spoon on top of tomatoes on toast.

VARIATIONS: Try this gorgeous festive twist on bread dipping oil, Greek-inspired oil or loaded Mediterranean oil.

Prep Time: 5
Category: dips
Method: no cook
Cuisine: mediterranean

Nutrition

Serving Size: 2 tablespoons