(Recipe from Everyday Cooking for Every Family)
The base ingredients and how I made this dip is essentially the same as the basil pesto I made a while back.
1 clove garlic
150g drained sundried or semi-sundried tomatoes (I used semi-sundried)
1 red capsicum, roughly cut into quarters
160g unsalted cashews (you remember that slight disaster I had with the butter chicken? Well, the cashews I had planned for that recipe went here instead!)
40g olive oil
40g white vinegar
2 tbsp parmesan cheese (grated first in the Thermomix, otherwise you can use pre-shredded parmesan)
- Place all the ingredients into the TMX bowl and set dial to closed lid position.
- Pulse the turbo button for 5-1o seconds (about 4 pulses) so that you have a chunky but even mixture.