STORAGE INSTRUCTIONS: This is a brilliant make-ahead dip – I always make it a couple of days before if I’m serving it at a party and it’s brilliant for meal prep. It’ll keep for 4 to 5 days in the fridge. It will be quite thick when it’s cold from the fridge, but it will loosen up as it sits at room temperature. To loosen it more, just add a little more olive oil.

INGREDIENT NOTES: If you want a milder flavor to your dip, add about 1/4 cup of Greek yogurt, sour cream or cream cheese. I highly recommend using either a good quality fresh pesto from the store, or making your own pesto. The taste is far superior and because there are only two ingredients here, it’s super important. You could swap the basil pesto for sundried tomato pesto or wild garlic pesto if you like.

SERVING SUGGESTIONS: While this is wonderful as a dip, you can use it in a variety of ways. Dollop it onto salads, smooth it onto toast, use in Greek-style lamb burgers or dollop it onto these chicken Caesar flatbreads. You can even use it as a quick, no-cook pasta sauce.