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Taking some more ideas from traditional Genovese basil pesto, I also decided to add some pine nuts, lemon and a bit of Parmesan. The result paired really well with the Salmon that I picked up at the fish market, but it left me wishing that I had made some more to have with carrots, pita or tortilla chips. One of the secrets of this recipe has to be the roasted garlic (been a theme for me lately), which makes this dip really creamy, as well as helps that flavor. In any case, I’ll definitely be making this again and probably buying some eggplant and spinning this up and filling up empty hummus containers. This stuff would also go awesome with other types of fish or even on a roast beef sandwich. Give it a shot! More at thefreshdish.com!
Units: US | Metric
Serving Size: 1 (191 g)
Servings Per Recipe: 6