A cooling and creamy basil filled dip perfect for snacking.
Known for its enticing fragrance and flavor, sweet basil loves hot weather and is perhaps the season’s most loved herb. It’s hard to find a summer dish that isn’t improved by its addition. From pesto to Caprese salad, it just wouldn’t be summer without it.
I whip up this light basil parsley dip whenever I want to use up an overabundance of basil and it’s one I revisit all season long.
The cooling dip is a perfect companion to summer spreads. Smooth and creamy with a fresh pop of basil and parsley, it makes an excellent centerpiece for a platterful of colorful vegetables. I like to scoop it up with cut up carrots, radishes, snap peas, cucumber and zucchini but any fresh vegetables or crackers will do.
I make it regularly to eat as an afternoon snack or pre-dinner nibble, but I’ve also called it a meal (honestly this is the kind of dip I’m often tempted to just take a spoon to). It comes together fairly quickly; the only lengthy bit is the soaking time which can be done overnight.
The foundation for the dip is soaked cashews which make it creamy without any dairy and create a light, airy consistency when whipped together with the herbs. To that I add fresh lemon juice, olive oil, garlic and a good pinch of salt. After a whirl in the food processor or blender you have a batch of pale green goodness just waiting to be dipped into.
What’s your favorite way to use basil?
P.S. For more summer recipe inspiration download the latest Foodie Recipes App Edition for free. The app features 40 fresh recipe ideas for summer.
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