Servings 6 servings
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.
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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