Combining basil, parsley and a handful of nuts into a dip is nothing revolutionary, but the result complements crisps and crackers so very well.
One thing we learned from this process is that you can use more than just the basil leaves. For autumn home gardeners, that’s great news. You can also use the basil flowers, soft stem, and the sepals around the green seeds as well as leaves.
Now it’s not low starch (thanks to the parsley, believe it or not), but it’s a good, dairy-free alternative for pesto, or even a pesto-style dip.
Basil and parsley dip
- 2 handfuls each of basil and parsley
- 2 garlic cloves
- 1 tablespoon of pine nuts
- 2 tablespoons of lemon juice
- an eighth of a preserved lemon (but don’t wash it – use the whole piece)
- 12 macadamia nuts, or a similar amount of cashews, almonds, or something equally mildly flavoured
- Pop everything into a blender and whiz into a paste.
- Serve with linseed crisps, homemade sesame biscuits, or your own regular crackers.
Source: It’s a recipe from the famous paleo chef, Pete Evans, as published in the Food and Wine section of the the local newspaper earlier this year.