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Nutrition Facts
Serving Size 1 (50g) Recipe makes 8 servings
Calories 138
Calories from Fat 117		(84%)
Amount Per Serving		%DV
	Total Fat 13.0g	20%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 8.5g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 101mg		4%
Potassium 182mg		5%
Total Carbohydrate 3.5g		1%
	Dietary Fiber 1.4g	5%
	Sugars 0.4g
Protein 3.3g		6%
detailed view... how is this calculated?

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Basil, Parmesan and Cashew Dip

Recipe #222384 | 10 min | 10 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: **Jubes**
Apr 13, 2007

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.

SERVES 8 (change servings and units)

Ingredients

250 g fresh basil (1 bunch, washed and dryed)
1/3 cup cashews (or substitute with toasted pine nuts)
1/2 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.

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Featured Reviews for This Recipe

From: bobo3039

On Sep 6, 2008

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

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From: Countrywife

On Aug 28, 2008

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.

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From: Chickee

On Nov 14, 2007

Oh wow! This is just SO GOOD. It went so quickly I couldn't even take a photo! Nice and easy, I just threw everything in the processor... with only 5 minutes until guests arrived! I could also stir it through some pasta for a chunky style pesto. Thanks for a real keeper!

2 people found this review helpful

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From: bubbly_nz

On Feb 27, 2009

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