Recipe contributed by Maria Stuart, Chef and JGL Victoria
Ingredients
50 g piece of parmesan – cubed
100g lightly roasted cashews or pine nuts
3 cloves of garlic peeled
1 bunch of basil – approx 200g (remove stalks – only use leaves)
120g olive oil
Method
Place parmesan and garlic into TM bowl and grate for 10 – 15 seconds on speed 8
Add nuts & basil – process on speed 6 for 10 seconds till smooth – Bowl may need to be scraped down and step repeated
Turn to speed 4 and add the olive oil, slowly until combined well with other ingredients – 40 seconds
Variation is to add a handful of fresh rocket or baby spinach leaves along with the basil.
Great as a dip or with soup or mixed through a salad dressing
I’m going to try this with the surplus of parsley I have in the garden rather than the basil. Will add a bit of surplus rocket too.