basil pesto dip with water crackers

Basil Pesto Dip


  • 80 g fresh basil leaves
  • 50 g (1/3 cup) grated parmesan cheese
  • 40 g (1/4 cup) pinenuts or 50 g cashews
  • 1 clove garlic
  • 150 g (3/4 cup) extra virgin olive oil
  • 1 tablespoon lemon juice
  • salt to taste


Place all the ingredients in a food processor and mix till desired consistency.

If you are using a Thermomix then it's about 20 seconds on speed 7.

You can use this recipe for a dip and then the left overs for a chicken, basil pesto pasta dish.
Serve immediately or store in the fridge in a sealed container.