Spring Pesto Dip Recipes

SHRIMP PESTO SPRING ROLLS WITH QUICK PESTO DIPPING SAUCE

Shrimp Pesto Spring Rolls with Quick Pesto Dipping Sauce image

Provided by Ree Drummond : Food Network

Time 40m

Yield 4 spring rolls

Number Of Ingredients 23

Ingredients

1/2 cup fresh basil leaves
1/3 cup grated Parmesan
1 tablespoon pine nuts
1 pinch red pepper flakes
2 cloves garlic, pressed
1/3 cup olive oil
1 tablespoon lemon juice
1/2 cup mayonnaise
1/4 cup sour cream
Pinch kosher salt
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon sugar
1 clove garlic, pressed
Dash kosher salt
Dash freshly ground black pepper
8 peeled and deveined cooked shrimp (16/20 count), tails removed, halved lengthwise
1 cup shredded romaine lettuce
Four 8-inch rice paper wrappers
8 large fresh basil leaves
1/4 cup jarred roasted red bell pepper strips
1/4 cup sliced red onion
1/4 cup quartered yellow cherry tomatoes

Steps:

For the quick pesto dipping sauce: Add the basil, Parmesan, pine nuts, red pepper flakes and garlic to the base of a small food processor. With the processor running, drizzle in the oil and lemon juice and allow the mixture to become smooth. Scrape the sides, then add the mayonnaise, sour cream and salt and process until combined, about 1 minute.
For the simple lemon dressing: Add the olive oil, lemon juice, sugar, garlic, salt and pepper to a small mason jar. Secure the lid and shake to combine,
For the assembly: Add the shrimp to a small bowl and toss in 2 tablespoons of the lemon dressing. Set aside.
Add the shredded romaine to a bowl and toss with the remaining lemon dressing. Set aside.
One at a time, place the rice wrappers in warm water until they are soft but still hold together, about 30 seconds. Lay the wrapper flat on a plate and start by shingling 4 shrimp halves and 2 basil leaves in the center of the wrapper. Add one-quarter of the roasted peppers, onions and tomatoes. Drizzle with 2 teaspoons of the pesto dipping sauce. Finally, top with a one-quarter of the lettuce in a small line. Fold in the sides of the wrapper and roll into a tight roll. Cut in half on the diagonal. Repeat to make the other 3 rolls.
Dip the rolls into the pesto dipping sauce and dig in! Best if eaten within 1 hour of making.

SPRING PESTO DIP

Spring Pesto Dip image

A versatile, creamy pesto dip works wonderfully as the centerpiece on a plate full of crisp, seasonal vegetables. It takes only a few minutes to make and can also be a beautiful spread on sandwiches, such as a BLT with crisp bacon and juicy tomatoes.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 5m

Yield Makes 1 1/4 cups

Number Of Ingredients 5

Ingredients

1/2 cup sour cream
1/3 cup mayonnaise
1/2 cup Pesto
Kosher salt and freshly ground pepper
Crudites, such as blanched green beans, sugar snap peas, fennel, cucumbers, and radishes, to serve

Steps:

Combine sour cream, mayonnaise, and pesto in a small bowl; season with kosher salt and freshly ground pepper. Serve with blanched green beans, sugar snap peas, and other crisp crudites, such as thinly sliced raw fennel, cucumbers, and radishes. Dip can be refrigerated in an airtight container up to 3 days.

CREAMY PESTO WITH PROSCIUTTO DIPPERS

Creamy pesto with prosciutto dippers image

Barely any more effort than opening a bag of crisps - and your party guests will be so much more impressed with this

Provided by Good Food team

Categories Canapes

Time 10m

Number Of Ingredients 6

Ingredients

300g tub light soft cheese
2 tbsp basil pesto
140g pack grissini stick (bread sticks)
90g pack prosciutto
1 tbsp pine nut
extra-virgin olive oil , for drizzling

Steps:

Mix the soft cheese with 2 tbsp basil pesto. Take the pack grissini (bread sticks) and halve each one. Cut the prosciutto into strips and wrap around the end of each grissini. Serve alongside the pesto dip. Scatter the pine nuts over dip and drizzle with extra virgin olive oil before serving.

Nutrition Facts : Calories 179 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.22 milligram of sodium

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