Recipes: some Edible Schoolyard New Orleans favorites
Pesto Dip...a modern twist on what your Italian grandmother used to make.
Category: Starters & Sides
1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
1 small handful of pecans (we like pecans because they're local, but pine nuts, walnuts, almonds, or cashews also work well)
3/4 cup parmesan, loosely packed and freshly grated
A few tablespoons of extra-virgin olive oil
1 8-ounce block of cream cheese
6 ounces of sour cream
Start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped, add more basil, chop some more, add the rest of the basil, chop some more. Scrape and chop, gather and chop. ALTERNATELY you can chop in a blender or food processor. At this point the basil and garlic should be a very fine mince. Add the nuts, chop (or process). Add half of the parmesan, and chop. In the end you want a chop so fine that you can press all the ingredients into a basil "cake." Transfer the pesto cake to a small bowl (not much bigger than the cake). Cover with a bit of olive oil--it doesn't take much, just a few tablespoons. (You can store the pesto in the fridge like this, just add more oil and stir before serving.) Finally, add the cream cheese and sour cream and stir til smooth.
Serve with crackers, toast, or crudite.