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.
Creamy Basil Parsley Dip
A cooling and creamy basil filled vegan dip perfect for snacking.
- 1 cup/112g raw cashews (soaked in filtered water for 6-8 hours then drained)
- 1 large clove of garlic, peeled
- ½ cup fresh basil leaves (plus extra for garnish)
- ¼ cup fresh flat leaf parsley leaves
- 2 Tablespoons/30ml extra virgin olive oil (plus extra to drizzle on top)
- The juice of one large lemon
- A good pinch of sea salt
- 3 to 4 Tablespoons/ 45-60ml filtered water (plus more if necessary to thin)
- Fresh vegetables to serve
- If you have a high speed blender you can blend all of the ingredients (except for the fresh vegetables) together on high until light and fluffy, scraping down the sides as necessary and adding an extra Tablespoon of water if needed to thin the mixture.
- If you are using a food processor pulse the cashews, garlic and herbs together first then add the rest of the ingredients and process until creamy, scraping down the side of the bowl as necessary adding water as necessary to achieve a creamy consistency. (NOTE: A high speed blender will create a lighter and creamier dip than the food processor.)
- Serve drizzled with extra olive oil and basil leaves alongside fresh cut vegetables.
Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo
Amount Per Serving: Calories: 169Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 59mgCarbohydrates: 11gFiber: 2gSugar: 5gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Can you freeze this to save extra for later?
I wouldn't recommend it since I think the texture would suffer if it were defrosted after being frozen but you can save the leftovers in the fridge for up to 5 days if that helps.
Ordinary Blogger (Rivki Locker) says
Wow, this looks wonderful. I LOVE that green color.
najwa kronfel says
What a beautiful dip, it looks really velvety and the color is gorgeous.
Kate @ Diethood says
You are the goddess of raw food recipes... I love 'em all!! AND I'd like a bucket of this, pronto!
What a great snack dip. It looks sensational!
Nami | Just One Cookbook says
Healthy, beautiful, and looking so delicious! You got all the elements in cooking that make us drool. I'm very curious and I want to taste this cashew cream!