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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.

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