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Basil and Cashew Dip

Basil and Cashew Dip

Wednesday, 02 May 2012 13:27

This is a great little recipe for having on dry biscuits, or dipping celery or carrot sticks etc. into. Great as an afternoon snack, or for serving at lunch/dinner parties for your friends.

Ingredients:

  • 2 bunches fresh basil
  • 2/3 cup unsalted cashews
  • 1/4 cup Parmesan cheese
  • 2/3 cup olive oil
  • juice of 1/2 a lemon
  • Approx. ½ – 1 tsp unrefined sea salt or good quality, natural salt e.g. Himalayan Crystal salt
  • Optional (Mark loves this) – Organic coconut cream

Preparation

  • Place all ingredients into a blender (a good quality one that can handle nuts) and mix.
  • Add a couple more nuts if your mixture is too liquidy, or add some more olive oil if it’s too dry.
  • Use more or less coconut cream, salt or lemon juice to taste.
Mark Bunn

Mark Bunn – is a leading natural health researcher specialising in Ayurvedic medicine, author of the three-time best-selling ‘Ancient Wisdom for Modern Health‘ and one of Australasia's most popular health and performance speakers