Aubergine Pesto, Black Olive and Basil Dip by Lorna Wing
Serves: 4, On the table in: Up to 15 Minutes
Ingredients
- 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.
