Pesto Dip with Grilled Vegetables and Crostini

1. In a food processor, combine the grated Parmesan, pine nuts or cashews, and roasted garlic. Pulse until the ingredients are finely chopped.
2. Add the basil leaves to the food processor. Turn it on and gradually pour in the olive oil while it runs, until the mixture forms a smooth paste.
3. Taste the pesto and season with salt as needed. If not using immediately, store the pesto in an airtight container in the refrigerator. To prevent oxidation, cover the surface of the pesto with a thin layer of olive oil.

1. In the same food processor (no need to clean after the pesto), combine the cream cheese, sour cream, Monterey Jack cheese, and minced garlic. Process until the mixture is smooth and well blended.
2. Add the diced sun-dried tomatoes and 1/3 cup of the prepared pesto. Pulse a few times to mix well into the creamy base.
3. Transfer the dip to a serving bowl. The dip can be served immediately or chilled in the refrigerator before serving to enhance the flavors.

• Serve the dip warm or chilled, accompanied by grilled vegetables, crusty bread, or crustini for dipping.
• Garnish with a sprinkle of chopped basil or extra grated Parmesan or Blue Cheese for an elegant touch.

This dip makes about 16 ounces and can be stored in the refrigerator in an airtight container for up to 5 days. Stir well before serving if oils have separated.