Basil pesto dip

Basil pesto dip



  • 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


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!



  • 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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