Easy Cashew and Basil Dip
A simple vibrant and quick dip you can make using fresh basil, a little parmesan and chunky cashews.
Ingredients
- 2 bunches fresh basil leaves around 40 gms
- 50 gms grated parmesan cheese
- 100 gms cashews
- 1 tsp white wine vinegar or rice wine vinegar
- 80 ml olive oil
- pinch of salt
- 1 tsp lemon juice
Instructions
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Strip the leaves from the basil stalks and pop into a food processor.
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Add the remaining ingredients and blitz in short bursts to create a chunky consistency.
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Spoon into a bowl and serve with your favourite cracker's and crudities.
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Store covered in the fridge until ready to use. Allow to stand at room temperature for around 20 minutes prior to serving
Recipe Notes
STORAGE:
When it comes to storing your Easy Cashew and Basil Dip, the best method is to use an airtight container. This will keep the dip fresh and flavorful for up to a week.
To prevent the basil from discoloring in the fridge, you can pour a small amount of olive oil over the top. Alternatively, give the dip a quick stir with a spoon to freshen it up and maintain its vibrant green color.
GARLIC:
Feel free to add a little garlic if you like. Raw garlic is strong and can leave an aftertaste that is quite pungent so only a small clove is needed.