- serves 4 people
- preparation 20 minutes
- difficulty Easy level
Ingredients
- 80 g (½ cup) cashews
- ½ garlic clove, peeled
- 1 cup firmly packed basil leaves
- 1 cup firmly packed parsley leaves
- ¼ cup firmly packed mint leaves
- 100 ml extra - virgin olive oil
- 1 - 2 tbsp grated parmesan
- salt and black pepper, for seasoning
- 1 lemon, zest and juice
- To serve, seasonal veggies such as baby gem lettuce, endive, carrot, short cucumbers, baby zucchini, red capsicum, cherry tomatoes
Instructions
- Place the cashews, garlic and herbs in the bowl of a food processor and pulse until a paste starts to form. Add the oil and keep whizzing until combined. Transfer to a bowl, stir in the parmesan cheese, then season with salt and pepper and lemon juice. Place in a serving bowl, top with the lemon zest, a little extra olive oil and a grind of pepper.
- To serve, cut the veggies into wedges or sticks for dipping. Serve with the cashew herb paste for dipping.
Photography by Danielle Abou Karam.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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