Easy Pesto Dip

This is so simple but makes such a change from your usual 'chips and dip' selection. I would recommend using the fresh pesto recipe given in April for the pesto palmieres, otherwise try and use the freshest you can get your hands on.

Small tub of reduced fat creme fraiche 

1/2 tbsp pesto

handful of pine nuts, toasted

Extra virgin oil, or something stronger

Sea salt and fresh pepper to taste

• Mix the pesto into the creme fraiche and decant into your serving dish. Cover and place in fridge until needed
• Lightly toast the pine nuts in a dry pan, remove from heat and cool
• Drizzle a little olive oil over the dip, scatter with the pine nuts and season with some good salt and fresh cracked pepper

Now grab some of Ailsa's guacamole and you're on your way to some good dip.