Basil pesto dip

Serves:

Ingredients

• 2 large bunches basil, washed, leaves removed
• ½ cup pine nuts
• ½ cup cashews, unsalted
• 60g (about 1 cup) finely grated parmesan
• 75mL extra virgin olive oil
• 1 clove garlic, peeled and chopped

Method

Place the basil leaves, pine nuts, cashews, parmesan, olive oil and garlic in a food processor and process until combined.

Place dip in a bowl and serve with robust bread!

Notes:

• Parmesan cheese makes the dip quite salty, so I don’t normally add extra salt.

Recipe created by Melissa Hughes for Kidspot.

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Serving Suggestions

Note