Ingredients
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250
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1/3
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1/2
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1/3
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1/3
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-
-
-
-
-
-
-
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Directions
Basil, Parmesan and Cashew Dip, 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 , Yummy! I wasn’t expecting this to be so easy The basil in my garden is going to seed and has a really strong, almost aniseed taste, so I added a teaspoon of honey to send the aniseed taste to the background I also added about 2 teaspoons of lemon juice to stop it going so brown – it didn’t alter the taste too much, hopefully it will stop the pesto going completely brown , Thanks for sharing this couldn’t help but alter it as I tend to do with all recipes, mainly because I too only have 4 plants and picked a bit over 50grms of basil leaves so had to! I tripled the recipe but changed the amounts & didn’t over process BTW, this will be scrummy under the skin of chicken thighs then baked or BBQ’d! 50 grms basil leaves 1 cup salted roasted cashews 1 garlic clove 1 & 1/4 cups parmesan 2/3 cup olive oil Added lemon pepper for zing 🙂
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Steps
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1
Done
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Place the Basil Leaves, Nuts, Garlic and Parmesan in a Food Processor. Process Until Finely Chopped. |
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2
Done
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Slowly, in a Thin Stream, Add the Olive Oil Until Well Combined. |
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3
Done
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Variation: Use Coriander, Pine Nuts and Add Some Lime. |
