Pesto Dipping Oil Recipe

Pesto Dipping Oil Recipe photo by Taste of Home

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This is absolutely my favorite and easiest appetizer for entertaining. It is simply delicious with its combination of balsamic vineger, pesto and Parmesan cheese. Use it to marinate cubes of cheese and mushrooms for another simple appetizer.—Alice Schucard, Carlsbad, California

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Pesto Dipping Oil Recipe

Prep/Total Time: 10 min.

Yield: 16 Servings

10 10

Ingredients

1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 cup prepared pesto
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese
1 French bread baguette (1 pound), thinly sliced

Directions

In a small bowl, whisk the oil, vinegar, pesto, salt and pepper. Pour into a shallow serving bowl; sprinkle with Parmesan cheese. Serve with bread. Yield: 1 cup.

Nutritional Facts 1 tablespoon (calculated without bread) equals 208 calories, 12 g fat (2 g saturated fat), 2 mg cholesterol, 256 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Pesto Dipping Oil in Taste of Home Christmas Annual Annual 2011, p18

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.