|5 min||0 min||1|
|1 bunch||Basil, fresh (rinsed and torn from stem)|
|1/2 clove(s)||Garlic (peeled)|
|3 tbsp||Extra virgin olive oil (add more or less for desired consistency)|
|1 tbsp||Pine nuts, dried|
|1/2 tsp||Sea salt|
|1 endive(s)||Belgian endive (leaves separated, rinsed and patted dry)|
1. Add basil, garlic, pine nuts, and salt to a food processor or blender. Start blending, slowly adding the olive oil from the top of the blender until smooth.
2. Dip endive leaves into pesto, and enjoy!
This recipe can be used as dip for any vegetable or even crackers.