1/2 cup pesto, thick style
1/4 cup pine nuts
1 tub vegan cream cheese
1/2 can tomato paste
Tools needed: 1 bowl to mould dip in. Plastic wrap to line the inside of the mould for easy removal of dip.
Mix pine nuts and cream cheese together.
Place ingredients in layers into the lined bowl. First pesto, next tomato paste, and last pine nut and cream cheese mixture.
Place in fridge until it sets up. When ready to serve simply remove from mould and peel back plastic wrap.
Place in the middle of a large platter and surround with crusty bread, crackers, etc. Garnish with a large bunch of fresh basil. Sure to impress anyone!