Spinach, basil and cashew dip

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.

Credits: Kirrily La Rosa in Super Food Ideas 2013

Photo Credits: Our Healthy Habits

More Recipes

Lamb & Macadamia Summer Salad

Roasted macadamias add that little extra something to this flavourful lamb salad, created by swimmin...

Attilios Italian Classic Rare Beef Salad - Chef Recipe by Shawn Sheather

Char-grilled beef fillet rested in Attilios marinade over a cherry tomato, olive and feta salad.