Creamy Basil Parsley Dip

A cooling and creamy basil filled dip perfect for snacking.

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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.

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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.

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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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Serves serves 4 to 6

Creamy Basil Parsley Dip

15 minPrep Time

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Ingredients

  • 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

Instructions

  1. 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.
  2. 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.)
  3. Serve drizzled with extra olive oil and basil leaves alongside fresh cut vegetables.

Notes

Gluten-Free, Grain-Free, Vegan, Paleo

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https://gourmandeinthekitchen.com/creamy-basil-parsley-dip/

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  2. I've never tried cashew 'cream,' but this might be enough to get me to try it! I love basil and will make large batches of pesto and freeze it, so I can enjoy it all winter.
    Reply

  9. This dip sounds so easy and tasty! So perfect for making a tray of raw vegetables into a meal. Or maybe that's just me. :) But seriously, this dip, lots of raw veg, and a bottle of rose: perfect summer lunch.
    Reply

  12. This dip sounds delicious. Question: do you think a Magic Bullet would qualify as a high speed blender? That's what I would use for this for the sake simplicity and easy cleanup. Thanks.
    Reply

    • Hi Susan, I've never used one but I would have to assume that it would have less power. That being said I think it would still work, you might just need to scrape down the sides multiple times and adjust the liquid until you get it creamy enough.
      Reply

  17. I LOVE that there is no dairy in here!! I expected it to be creamy from the look of it, but you've done it in one of our favorite ways. I can smell the basil from here!
    Reply

  25. I am in love with basil and mint as herbs! Well thanks for sharing this gluten-free healthy delight. Cashew and basil would make a perfect dip. And yes, I am going to get that foodie app for more awesome fun during summers :)
    Reply

  27. I didn't have luck the one time I tried to make cashew cheeze, but this sounds like a good way to ease into the technique... And sounds totally worth the effort!
    Reply

  28. i am thinking this might have to trump my weeknight hummus while i cook. I eat hummus and crackers everynight while cooking dinner but I might have to convert to this instead. looks delicious
    Reply

    • 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.
      Reply