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