Pesto is a wonderful dip with fresh flavours that goes well with vegetable sticks or crackers. I would highly recommend making your own dips from scratch, because you save yourself the multitude of chemicals and vegetable oils that are added to the store-brought varieties. Plus, it is as easy as throwing all the ingredients into a blender or food processor and pressing a button - zero skill involved! Fresh herbs and lemon juice are great for detoxing and cleansing your body, whilst cashews and olive oil give the dip protein and good fats to keep you full from your snack.
Stay tuned for more dip recipes in the coming weeks, I am going to experiment with hummus, beetroot and pumpkin dips.
Cashew Pesto Ingredients:
- 1 bunch of fresh basil
- 1/2 cup cashews (soaked for 6 hours in filtered water)
- Juice of 1 lemon
- 4 Tbsp olive oil
- Sea salt, to taste
Method: 1. Put all ingredients into food processor and whizz until a smooth, dip consistency. Enjoy with gluten-free crackers, vegetable sticks, or on top of salads.