This Dip’s a Hit ! My daughter, Selena loves to dip raw veggies into this Green Goddess Dressing adapted from the Barefoot Contessa’s recipe with Tahini ala the Mediterranean Dish.
You need 4 cups of fresh herbs. I use 2 bunches of Parsley (not Italian Flat Leaf), 1 bunch of Dillweed, a bit of Cilantro and a big spoon of Pesto, if I don’t have Basil on hand. Anchovy Paste gives you that umami essence and Chili Flakes give your green salad a kick.
Nothing like fresh Pesto on your Pizza, in your Salad, Gnocchi or Lamb marinade. Mom made a basic Pesto recipe using 2 cups packed Basil leaves. But I’ve had success using Basil and organic Dandelions and/or Carrot Tops too. The key is using Extra Virgin Olive Oil, organic Garlic and salty Cheese. I’ve used Parmesan and Asiago. One day, I’d like to try sheep’s milk cheeses like Pecorino Romano or Manchego.
I place surplus Pesto in muffin size silicone cups or ice cube trays, then freeze.
glutenfreefitandfrugal 