Basil Pesto

(Recipe taken from Everyday Cooking for Every Family)

Basil’s in season at the moment, and when I saw a massive bunch at South Melbourne markets for $1.99 I couldn’t resist. This dip is very similar to the Wattle Valley chunky dips you can get at the supermarket, but oh-so-much-better because you MADE IT YOURSELF.

Ingredients

1 large clove garlic (because I was making this for a dinner party of 12 I thought I’d better not overdo it with the garlic and I actually managed to stick to the recommended amount. SHOCKING.)

40g fresh basil leaves (approx 1 big bunch)

Small handful fresh parsley (I don’t use parsley for anything else and didn’t want to waste a big bunch so I omitted this)

160g unsalted cashews (I had salted nuts at home and these were fine)

80g olive oil

2 tbsp white vinegar

4 tbsp Parmesan Chesse (grated first in the Thermomix)

Pre-Method

• I cut my block of parmesan into cubes and popped it into the bowl, then grated the cheese for about 10 seconds on speed 8.

Method

• Place everything into the bowl and set the dial to closed lid position.

• Pulse with the turbo button a couple of times for 5-10 seconds each until the desired consistency is achieved (about 4 pulses)
• Done-zo.