Basil and parsley pesto dip

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-parsley dip, served with linseed crisps

Basil-parsley dip, served with linseed crisps

Update: This is going straight to the Fiesta Friday party, with Angie,  Effie @Food Daydreaming and Jhuls @The Not So Creative Cook. Enjoy!

Basil and parsley dip

  • Servings: about a cup
  • Difficulty: easy
  • Print

Ingredients

  • 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

Directions

  1. Pop everything into a blender and whiz into a paste.
  2. Serve with linseed crisps, homemade sesame biscuits, or your own regular crackers.

Notes

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.

 

Advertisements

16 thoughts on “Basil and parsley pesto dip

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s