Cashew and tomato dip

Name: Cashew and tomato dip
Prep time: 5 min
Cook time: 1 min
Yield: 2-4 servings
Ingredients: 1/2 cup (70 g) raw cashews; 1/3 cup (40 g) shredded parmesan; 30 fresh basil leaves; 4 tbsp (60 ml) extra virgin olive oil; 5-6 cloves of garlic; 1 large tomato (about 300 g); 1/4 tsp salt

from Katerina in Salads/appetizers Visits 872

Dip made from cashews, tomatoes and parmesan. For a long time I wondered what exactly to call it - pesto, dip, snack, appetizer, sauce?! It is suitable to eat with crackers, vegetables, tortillas, salads or spaghetti sauce.

5 min preparation

2-4 servings

Description

Dip made from cashews, tomatoes and parmesan. For a long time I wondered what exactly to call it - pesto, dip, snack, appetizer, sauce?! It is suitable to eat with crackers, vegetables, tortillas, salads or spaghetti sauce.

The only thing that could go wrong in this recipe is if you put more tomatoes than indicated and the dip becomes very liquid. Therefore, if you have doubts about exactly how many tomatoes to set, put less than expected and if it becomes too thick, add more tomatoes. If you want the mixture not to be as smooth as puree, while blending, add only half of the parmesan and the rest after that.

1 Peel and cut the tomatoes into large cubes. Put in a blender. Add the crushed garlic cloves, cashews, parmesan, basil leaves, olive oil and salt. Blend to desired consistency.