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.
- 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.
WOW.... how quick and easy to make **Jubes**? I was only trying to figure out the other day how to make this dip after I bought it for my lunch, the one I bought was lovely, but sssoooooooooooo expensive as you said..........you saved me the time and energy of trying to figure it out!!! It tastes just as good as the bought one, looks just as good as the bought one.... actually no bull!!!... ITS EVEN BETTER than the bought one !!! So excellent **Jubes** !!! I think I may have over processed mine, but hey......it still turned out so fantastic, tasted so YUM and took no time at all. I used freshly picked Basil from the garden and freshly picked Cashews from Safeway...lol So good **Jubes** all I can say is a total winner again!!! Thank You again!!!!
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 :-)