Tuesday, February 9, 2010
Cilantro-Pecan Pesto Layered Mediterranean Dip
Love cilantro? This dip is for you!
Very flavorful and easy to adjust to your taste
Can also layer on Naan (flat bread) for a Greek Pizza. YUM!
1 1/2 c fresh cilantro leaves
2 garlic cloves - chopped
1/3 c olive oil - divided
2 T pecans, chopped
2 T pine nuts
1/4 c shredded Parmesan cheese
Process cilantro, garlic, and 2 tablespoons olive oil in a food processor until a rough paste forms. Add pecans, pine nuts, and cheese, and process until blended, stopping to scrape down sides. With processor running, pour remaining oil through food chute in a slow, steady stream; process until smooth. Cover and chill up to 5 days or freeze up to 1 month, if desired.
Yield: 3/4 cup
Layered Dip Ingredients:
3/4 c Cilantro-Pecan Pesto
2 c any flavor hummus (I like roasted red pepper)
1/2 c baby cucumber - chopped
1/2 c red onion - chopped
1/2 c kalamata olives - chopped
1/2 c grape tomatoes - chopped
garnish - feta cheese, roasted pine nuts & cilantro
Layer all ingredients in order on platter.
Serve with pita chips.
Nutritional facts (daily value): Calories 779kcal; Protein 3g (6%); Total Fat 82g (126%)(Sat. 11g (54%)); Chol. 0mg (0%); Carb. 13g (4%); Fiber 3g (13%); Sugars 4g; Calcium 55mg (5%); Iron 1mg (8%)