| 6 | 5 | 450 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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!
Quick Tips:
This recipe can be used as dip for any vegetable or even crackers.
| Meat Alternative | 0.2 |
| Vegetables | 0.6 |
