Pesto Sauce
1 bunch fresh basil, stems roughly cut off
1 bunch fresh parsley, stems roughly cut off
½ cup pine nuts, roasted light brown
2 tablespoons fresh garlic, peeled, rough chopped
½ cup Romano or Parmesan cheese, grated
1 lemon, juiced
¼ cup pure olive oil
¼ cup extra virgin olive oil
To taste: cracked black pepper
To taste: sea salt
Artichoke-Goat Cheese and Pesto Dip
1 package pocket pita bread (cut into 6 triangles and break each into 2 pieces)
¼ cup extra virgin olive oil
1 12-ounce can artichokes
3 tablespoons lemon juice
4 ounces cream cheese, room temperature
4 ounces goat cheese, room temperature
½ cup prepared pesto
2 cloves garlic, minced
½ teaspoon ground cumin
¼ teaspoon sea salt, plus more, if needed