Tomato salsa pesto dip
Summary
Who else loves a good dip? Tomato salsa pesto dip is this perfect fusion of tangy tomatoes, aromatic basil, and creamy textures. Imagine the sensation: dipping a chip into this luscious blend and tasting the magic. Seriously, let’s get into how you can create this masterpiece at home!
Ingredients
- Ripe tomatoes, about 4-5 medium ones, chopped up for about 2 cups [480 ml]
- Basil leaves, fresh and green – about a 1/2 cup [120 ml]
- A couple of garlic cloves, because garlic is life
- Pine nuts, around 1/4 cup [60 ml]
- Parmesan, grated and glorious – 1/4 cup [60 ml]
- Olive oil, extra-virgin for that rich taste – 1/3 cup [80 ml]
- A good squeeze of lemon, roughly 1 tablespoon [15 ml]
- Salt and pepper, to get the seasoning on point
- Just a hint of red pepper flakes for a little kick
Time to Whip Up: Just about 10 minutes
No Cooking! Just blending and mixing
This Amount? Perfect for 4 munchers.
Nutritional Lowdown per Serving
- Calories: 225 – but who’s counting?
- Protein: 4g – a little protein boost
- Carbs: 6g – got to have some energy
- Fats: 20g – the good kind
- Saturated Fat: 3.5g
- Cholesterol: 7mg
- Sodium: A tad 150mg
- Fiber: A nice 2g
- Sugar: Only 3g
Steps to Awesomeness
- Grab those tomatoes, basil, garlic, pine nuts, and half of your olive oil. Chuck them into your blender or food processor.
- Give it a good pulse until you get a chunky texture.
- Now, toss in the Parmesan, lemon squeeze, the rest of the olive oil, and your salt and pepper.
- Blend again but not too much – you want a bit of chunkiness in there.
- Have a taste. Adjust if you need to. Feel adventurous? Add those red pepper flakes.
- Once you’re satisfied, get it out into a bowl.
Handy Dandy Tips
- The riper the tomatoes, the tastier the dip. Pinky promise.
- Not keen on pine nuts? Almonds or cashews can join the party.
- Get that Parmesan freshly grated if possible. Makes a world of difference.
- If you’re feeling like mixing things up, stir in a bit of Greek yogurt for creaminess.
How to Enjoy Your Creation
- Those tortilla chips in your pantry? Perfect mate for your Tomato salsa pesto dip.
- Spread on toast – breakfast sorted!
- Swirl it into pasta or even use it as a pizza base.
- Honestly, the sky’s the limit!
So, what are you waiting for? Dive spoon-first into this world of flavors. Remember, it’s not just about eating; it’s about enjoying every single bite. And this Tomato salsa pesto dip? It’s set to be a star at your table. Go on, give it a try!
FAQS
1. What’s the main flavor profile of the Tomato salsa pesto dip?
The dip offers a balanced taste of tangy tomatoes combined with the aromatic basil and creamy texture of Parmesan and pine nuts. The red pepper flakes add a slight kick, which complements the overall savory flavor.
2. Can I replace pine nuts with something else?
Absolutely! If pine nuts aren’t your thing or you can’t find them, almonds or cashews make a good substitute.
3. How long can I store the Tomato salsa pesto dip?
Stored in an airtight container, the dip can last up to 3-4 days in the fridge. Make sure it’s sealed well to maintain freshness.
4. Is this recipe vegan-friendly?
No, the recipe includes Parmesan cheese. However, if you wish to make it vegan, you can substitute the Parmesan with a vegan cheese or nutritional yeast for a cheesy flavor.
5. Can I use dried basil instead of fresh basil?
For the best flavor, it’s recommended to use fresh basil. Dried basil will give a different flavor profile, and you might not achieve the desired freshness of the dip.
6. How can I add more creaminess to the dip?
A spoonful of Greek yogurt can be blended into the dip to make it creamier. Make sure it’s unsweetened to maintain the savory profile of the dip.
7. Can this dip be used as a sauce or spread?
Yes! The Tomato salsa pesto dip works wonderfully as a spread on toast or even as a base sauce for pizzas and pastas.
8. Is the dip spicy?
The dip has a mild kick from the red pepper flakes. However, you can adjust the amount based on your preference.
9. Can I add other herbs or spices to the dip?
Certainly! While the classic recipe focuses on basil, feel free to experiment with herbs like cilantro or even some oregano for a twist.
10. Is it essential to use extra-virgin olive oil?
Extra-virgin olive oil adds depth and richness to the dip. However, if you don’t have it on hand, you can use regular olive oil or any neutral oil, but the flavor might slightly differ.
TOMATO SALSA PESTO DIP
Nutritions
Ingredients
- Ripe tomatoes about 4-5 medium ones, chopped up for about 2 cups [480 ml]
- Basil leaves fresh and green – about a 1/2 cup [120 ml]
- A couple of garlic cloves because garlic is life
- Pine nuts around 1/4 cup [60 ml]
- Parmesan grated and glorious – 1/4 cup [60 ml]
- Olive oil extra-virgin for that rich taste – 1/3 cup [80 ml]
- A good squeeze of lemon roughly 1 tablespoon [15 ml]
- Salt and pepper to get the seasoning on point
- Just a hint of red pepper flakes for a little kick
- Time to Whip Up: Just about 10 minutes
- No Cooking! Just blending and mixing
Instructions
- Grab those tomatoes, basil, garlic, pine nuts, and half of your olive oil. Chuck them into your blender or food processor.
- Give it a good pulse until you get a chunky texture.
- Now, toss in the Parmesan, lemon squeeze, the rest of the olive oil, and your salt and pepper.
- Blend again but not too much – you want a bit of chunkiness in there.
- Have a taste. Adjust if you need to. Feel adventurous? Add those red pepper flakes.
- Once you’re satisfied, get it out into a bowl.
Notes
HANDY DANDY TIPS The riper the tomatoes, the tastier the dip. Pinky promise. Not keen on pine nuts? Almonds or cashews can join the party. Get that Parmesan freshly grated if possible. Makes a world of difference. If you’re feeling like mixing things up, stir in a bit of Greek yogurt for creaminess. HOW TO ENJOY YOUR CREATION Those tortilla chips in your pantry? Perfect mate for your Tomato salsa pesto dip. Spread on toast – breakfast sorted! Swirl it into pasta or even use it as a pizza base. Honestly, the sky’s the limit!
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