Pesto Dips
INGREDIENTS
Basil Pesto Soured Cream Dip
- 3 tbsp Sacla’ Classic Basil Pesto
- 150ml Soured cream
- a few Pine nuts, toasted (optional)
Aubergine Pesto, Olive and Red Onion dip
- 3 tbsp Sacla’ Char-Grilled Aubergine Pesto
- 8 Black Olives, pitted and roughly chopped
- 1 level tbsp Red onion, finely chopped
- 1 level tbsp Flat-leaf parsley, roughly chopped
INSTRUCTIONS
- Lightly swirl the Sacla' Basil Pesto into the sour cream, spoon into a bowl and scatter with pine nuts
- Spoon the Sacla' Aubergine Pesto into a bowl, then scatter with the olives, red onion and parsley
