This Italian bread dipping oil is my summery spin on a classic. Extra-virgin olive oil, basil pesto, Parmesan, fresh parsley and a little lemon zest all stirred together in one shallow bowl. Ready in five minutes and the last-minute appetizer I reach for every single time.
I love a good olive oil dip because it can be prepped ahead of time, is great for serving 2 or 20 people and takes less than 5 minutes to put together. Just add crusty bread for dipping!
And while my original bread dipping oil (the one inspired by an appetizer at one of my favorite local Italian restaurants, Piatti in La Jolla) is one of my most-requested recipes when it comes to entertaining, this summery spin with basil pesto, fresh lemon zest and Parmesan has been giving it a serious run for its money lately.
Easy, effortless and guaranteed to impress.
- Extra-virgin olive oil: Look for a medium to robust EVOO with grassy, peppery notes rather than a light or mild variety. My favorite brand is Kosterina.
- Basil pesto: Store-bought or homemade. My easy basil pesto (what we call “green gold” in my family) comes together in minutes if you want to go the homemade route.
- Grated Parmesan: Adds salty, nutty flavor. Freshly grated is best.
- Parsley: Fresh only here. Dried parsley won’t give you the same bright, clean finish.
- Lemon zest: My secret ingredient. A little zest grated right over the top adds a subtle citrus brightness that cuts through the richness of the olive oil and pesto and makes people ask “What’s in this?!” Check out how to zest a lemon if you don’t have a zester in your kitchen.
- Crushed red pepper flakes: Optional but highly recommended if you like a little heat in your oil and herb dip. Start with a pinch and add more to taste.
See the recipe card for full information on ingredients and quantities.
From there, it’s as simple as it gets. Add everything to a shallow bowl or plate with a lip, zest the lemon right over the top and get to dipping. That’s it!
Best Bread for Dipping
This Italian bread dipping oil deserves a great vehicle. A crusty baguette is the classic choice. My personal favorite is ciabatta rolls. They’re soft and airy on the inside with a perfectly crunchy crust that holds up beautifully to the oil. Sourdough is another great option for its slight tang that pairs beautifully with the pesto.
Whatever you grab, slice it thick and serve it warm if you can. Bonus points for serving with a glass of wine, and we all know I prefer white over red.
FAQs
Store covered in the fridge for up to 3 days. The flavors actually deepen overnight. Let it come to room temperature before serving and give it a quick stir.
Fresh parsley gives the brightest, cleanest flavor but dried works in a pinch. If substituting, use half the amount since dried herbs are more concentrated.
Yes. A clove of minced fresh garlic or a drizzle of roasted garlic oil stirred in is a delicious addition. Keep in mind the pesto already has garlic in it, so it’ll be extra garlicky.
So many things! Brush it on bread before making garlic bread, drizzle it over fresh mozzarella or burrata, use it as a quick salad dressing or spoon it over roasted vegetables. You could even drizzle it over a bowl of pasta. So good!
No, and that’s one of the things I love most about this recipe. Most bread dipping oil recipes require 30 to 60 minutes of resting time for the flavors to infuse. This one is ready the moment you zest the lemon. Serve it immediately or make it up to an hour ahead and leave it covered at room temperature. For anything longer, cover and refrigerate then let it come to room temperature for 15 minutes before serving.
If you love this pesto version, don’t miss my best bread dipping oil for even more variations worth trying. And if you’re building a full appetizer spread, this pairs beautifully alongside a charcuterie board, Caprese skewers and a glass of white sangria. And if it’s a pasta night and you’re looking to create the whole Italian restaurant experience at home, I’ve got over 65 pasta recipes to choose from.
Craving more? Subscribe to Just a Taste to get new recipes, meal plans and a newsletter delivered straight to your inbox! And stay in touch on Facebook, TikTok, Pinterest and Instagram for all of the latest updates.Ingredients
- 1/4 cup extra-virgin olive oil
- 3 Tablespoons homemade or store-bought basil pesto
- 2 Tablespoons grated Parmesan cheese
- 1 Tablespoon chopped fresh parsley
- Fresh lemon zest
- Crushed red pepper flakes (optional)
- Bread, for dipping
Instructions
- Add the olive oil to a shallow bowl or plate (with lip).
- Add the pesto, Parmesan cheese, parsley and crushed red pepper flakes (optional).
- Zest the lemon on top then serve with bread for dipping.
Kelly’s Notes
- I recommend using a medium to robust extra-virgin olive oil with grassy, peppery notes rather than a light or mild variety. My favorite brand is Kosterina.
- My basil pesto comes together in minutes if you want to go the homemade route.
- Make ahead: Mix everything except the lemon zest up to 24 hours in advance and refrigerate. Let it come to room temperature for 15 minutes before serving and zest the lemon over the top right before serving.
- Storage: Cover and refrigerate for up to 3 days. Let it come to room temperature and stir before serving.
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