clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Basil & Cashew Pesto Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Katrina Springer
  • Total Time: 5 mins


  • 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.
  • Prep Time: 5 mins

About Me

My mission is to inspire and empower others to achieve a sense of order and balance in their homes, enabling them to easily tackle daily tasks so then the rest of the day is filled with activities that bring them joy.

My Story

As a popular blogger, influencer, and author, I draw from my expertise in home organisation, cleaning, and meal planning to offer practical tips and heartfelt encouragement to my audience.