(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.
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)
- 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.
- 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)