Basil & Cashew Dip

This is a great little recipe for having on dry biscuits, or dipping celery or carrot sticks etc. into. Great as an afternoon snack, or for serving at lunch/dinner parties for your friends.

INGREDIENTS:

  • 2 bunches fresh basil

  • 2/3 cup unsalted cashews

  • 1/4 cup Parmesan cheese

  • 2/3 cup olive oil

  • juice of 1/2 a lemon

  • Approx. ½ – 1 tsp unrefined sea salt or good quality, natural salt e.g. Himalayan Crystal salt

  • Optional (Mark loves this) – Organic coconut cream

PREPARATION

  • Place all ingredients into a blender (a good quality one that can handle nuts) and mix.

  • Add a couple more nuts if your mixture is too liquidy, or add some more olive oil if it’s too dry.

  • Use more or less coconut cream, salt or lemon juice to taste.

RecipesMark Bunn