Basil, Parmesan and Cashew Dip

**Jubes**'s Note:

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.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 250 g fresh basil (1 bunch, washed and dryed)
• 1⁄3; cup cashews (or substitute with toasted pine nuts)
• ½ garlic clove , crushed
• 1⁄3; cup finely grated parmesan cheese
• 1⁄3; cup olive oil

Directions:

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

Reviews

[bubbly_nz]

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 :-)

[iris5555]

I really liked the use of cashews rather than pine nuts as they are a bit mellower. Very nice pesto.

[Countrywife]

Good stuff! It never occured to me to use cashews for pesto. Now I won't be stuck when the store runs out of pine nuts. Lovely stuff! Thanks for sharing.