Basil & Cashew Pesto Dip


  • 50g parmesan cheese, grated
  • 1 garlic clove, crushed
  • 40g fresh basil leaves, washed
  • 20g fresh flat-leaf parsley leaves, washed
  • 160g raw cashew nuts
  • 1 tablespoon white wine vinegar, to taste
  • 60g extra virgin olive oil


  1. Place cheese, garlic, basil, parsley, vinegar and nuts in a food processor.
  2. Pulse until chopped.
  3. With motor running, gradually add oil.
  4. Process until well combined.
  5. Place in an airtight container and refrigerate for up to 4 days.