Seasonal local food recipe No.184 – Lemon cashew parsley dip
Just made this – it’s seriously GOOD! Thanks to sisters Hemsley & Hemsley (via Guardian Cook).
H & H say: “This delicious dip is great with plenty of fresh, raw vegetables…You can also thin it out with extra oil and lemon juice, drizzle it over baked fish and roast chicken, or toss it through salads.”
Serves 4
Preparation time: 10 minutes
No cooking!
Ingredients
80g raw cashews
100ml extra virgin olive oil, plus extra for drizzling
2 large handfuls of fresh parsley leaves, approx 45g
1 medium garlic clove
1 tbsp fresh lemon juice
4 tbsp water
¼ tsp sea salt
¼ tsp ground black pepper
Method
Blend all the ingredients together and serve in a bowl with a drizzle of extra virgin olive oil on top. EASY!
- Parsley’s not just for scattering on a finished dish – parsley recipes from Hugh Fearnley-Whittingstall
