Name: Basil, Parmesan and Cashew Dip
Prep time: 10 min
Total time: 10 min
Yield: 8 serving(s)
Cuisine: Australian
Ingredients: 250 g fresh basil (1 bunch, washed and dryed); 1/3 cup cashews (or substitute with toasted pine nuts); 1/2 garlic clove, crushed; 1/3 cup finely grated parmesan cheese; 1/3 cup olive oil

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Basil, Parmesan and Cashew Dip

At a Glance

Prep: 10 minutes
Total: 10 minutes
Servings: 8 serving(s)

Dietary

Egg-free

Allergens

Tree nuts
Milk

Calories 138.9 per serving 1111.2 for selected servings

Fat 13g per serving 104g for selected servings

Sugar 0.4g per serving 3.2g for selected servings

Protein 3.3g per serving 26.4g for selected servings

Carbohydrates 3.5g per serving 28g for selected servings

I'm totally addicted to this dip. It's a copycat of the current dips that are quite expensive to buy in the delis. It's fantastic served with rice crackers or used in your cooking as a pesto sauce. It's fantastic on pasta, chicken or fish.

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Equipment

Food processor

Ingredients

250 g fresh basil (1 bunch, washed and dryed)
1/3 cup cashews (or substitute with toasted pine nuts)
1/2 garlic clove, crushed
1/3 cup finely grated parmesan cheese
1/3 cup olive oil

Instructions

Place the basil leaves, nuts, garlic and parmesan in a food processor. Process until finely chopped.
Slowly, in a thin stream, add the olive oil until well combined.
VARIATION: Use coriander, pine nuts and add some lime.

Reviews, cook notes, and substitutions

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Basil, Parmesan and Cashew Dip

At a Glance

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