Spinach, basil and cashew dip


100 g baby spinach
1/2 cup fresh basil leaves
1/2 cup roasted cashews
1/4 cup olive oil
1 Tbs lemon juice
1/2 cup finely grated parmesan


Place spinach, basil and cashews in a food processor. Process, scraping down sides occasionally, until almost smooth.

With motor operating, add oil, lemon juice and 2 tablespoons cold water in a slow, steady stream. Process until well combined.

Transfer to a serving bowl. Stir in parmesan. Season with salt and pepper and serve with lavosh.

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What's in Season For September

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