Aubergine Pesto, Black Olive and Basil Dip by Lorna Wing Recipes

Cooking Time: Up to 15 mins
Serves: 4   

Ingredients

This oh-so easy Italian dip takes no time at all to assemble and never fails to impress.

2 x 190g jars Char-grilled Aubergine Pesto
100g Feta or Parmesan, crumbled into largish pieces
100g pitted black olives, roughly chopped
Handful fresh basil leaves, torn into large pieces
Chunky grissini or crudités, to dip

Instructions

Spoon the Char-grilled Aubergine Pesto into a shallow serving dish. Scatter over the crumbled feta or Parmesan, followed by the black olives and the basil. Serve alongside some grissini or crudités for dipping.

Cooks-tip. Can be assembled up to 3 hours ahead of time and kept covered and chilled in the fridge.