Name: Pesto dip with crispy garlic wedges
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: Pesto dip; 1 cup firmly packed, coarsely chopped fresh basil; 1 clove garlic, crushed; 2 tablespoon pine nuts, toasted; 2 tablespoon finely grated fresh parmesan cheese; 2 tablespoon olive oil; 2 teaspoon lemon juice; 1 1/4 cup (300g) sour cream; Crispy garlic wedges; 4 pitta; 150 gram butter, melted; 2 clove garlic, crushed; 2/3 cup (50g) finely grated fresh parmesan cheese

Ingredients

Pesto dip

1 cup firmly packed, coarsely chopped fresh basil

1 clove garlic, crushed

2 tablespoon pine nuts, toasted

2 tablespoon finely grated fresh parmesan cheese

2 tablespoon olive oil

2 teaspoon lemon juice

1 1/4 cup (300g) sour cream

Crispy garlic wedges

4 pitta

150 gram butter, melted

2 clove garlic, crushed

2/3 cup (50g) finely grated fresh parmesan cheese

Method

1.Blend or process basil, garlic, pine nuts, cheese, oil and juice until smooth. Combine in medium bowl with sour cream.

2.To make crispy garlic wedges; split pitta in half, cut into large wedges. Place split-side up on oven trays. Brush with combined butter and garlic; sprinkle with cheese. Bake in moderately hot oven about 8 minutes or until browned lightly and crisp.

3.Serve with crispy garlic wedges.

Garlic wedges can be made a week ahead.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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