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Basil Dip

1 bunch fresh basil, stalks removed
1-2 cloves of garlic
finely grated rind and juice of 1 lemon
1 cup ricotta cheese
1/2 cup toasted pine nuts
1/4 cup broth

In food processor, combine basil, garlic, lemon rind and juice.
Process until well chopped. Add ricotta and process until well
combined. Chop (mince) the lightly toasted pine nuts and stir into
dip. Stir in the amount of broth which gives you the consistancy
you like. Refrigerate at least 4 hours or overnight.

Serve with fennel, celery, green pepper, baby carrots and French
bread.

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