Basil crows like wild on my back patio – it’s almost mid-April and even with the high summer temps, this stuff thrives. That’s incredible – given that not all of us have a green thumb.
It’s piling up like crazy in my kitchen and smells incredible – it gives my kids something to do and every day leads to a “who can pick more, faster”. Hey – I’ll take it!
Pesto can be topped on seafood and stirred into pasta, even spread on your sandwich or eaten with crackers and chips. But… we have one teensy weensy problem: the average person can only handle so much pesto.
I love the stuff. But gah – I have had way too much pesto the last few weeks.
It’s time to take the basil to another level – we combine spinach with cream cheese into an easy Instant Pot Spinach Dip, so why can’t we do the same with Basil?!
This Creamy Hot Parmesan Basil Dip isn’t made in the Instant Pot though – it probably could be, unless of course you are using it to make marmalade in which you have to resort to your oven. It’s easy to make – and the hardest part *might* be taking the food processor out of the cabinet.
Whip everything up in the processor, pour into an oven-safe dish and pop in the oven for 20-25 minutes until it’s hot and bubbly on top. Pull out and enjoy with chips, crackers, or even pita bread – you likely won’t have any leftover, but if you do, just refrigerate and heat up at a later time.
Adapted from Wanderlust Kitchen