Pesto Dip with Belgian Endive

6 5 453
Ingredients Minutes Calories
Prep Cook Servings
5 min 0 min 1
Pesto Dip with Belgian Endive
Health Rating


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.

Nutrition Facts

Per Portion

Calories 453
Calories from fat 415
Calories from saturated fat 58
Total Fat 46 g
Saturated Fat 6.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 6.5 g
Monounsaturated Fat 32 g
Cholesterol 0
Sodium 1197 mg
Potassium 374 mg
Total Carbohydrate 5.9 g
Dietary Fiber 3.6 g
Sugars 0.2 g
Protein 3.7 g

Dietary servings

Per Portion

Meat Alternative 0.2
Vegetables 0.6

Energy sources