Cilantro-Pecan Pesto Layered Mediterranean Dip

• 1- 1/2 cup Fresh Cilantro Leaves
• 2 cloves Garlic, Chopped
• 13 cups Olive Oil, Divided
• 2 Tablespoons Pecans, Chopped
• 2 Tablespoons Pine Nuts
• 1/4 cups Shredded Parmesan Cheese
• 2 cups Hummus, Any Flavor (I Like To Use Roasted Red Pepper)
• 1/2 cups Baby Cucumber, Chopped
• 1/2 cups Red Onion, Chopped
• 1/2 cups Kalamata Olives, Chopped
• 1/2 cups Grape Tomatoes, Chopped
• Pita Chips
• Feta Cheese
• Roasted Pine Nuts
• Cilantro

1. For the pesto:
2. Process cilantro, garlic and 2 tablespoons olive oil in a food processor until a rough paste forms.
3. Add pecans, pine nuts and cheese, and process until blended, stopping to scrape down the sides of the bowl.
4. With the processor running, pour the remaining oil through the food chute in a slow, steady stream; process until smooth.
5. Pesto can be chilled for up to 5 days or frozen for up to 1 month, if desired.
6. Yields 3/4 cup.
7. For assembling the layered dip:
8. Spread pesto on a platter.
9. Layer the remaining ingredients on top of the pesto in the order listed.
10. Top with the garnish ingredients.
11. Serve with pita chips.

fresh cilantro, garlic, olive oil, pecans, nuts, parmesan cheese, red pepper, cucumber, red onion, olives, grape tomatoes, chips, feta cheese, nuts, cilantro

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cilantro-pecan-pesto-layered-mediterranean-dip/ (may not work)