We’re not doing a lot of cooking while the weather is so hot, so this delicious raw Lemon, Cashew & Parsley dip has been great. Enjoy it with plenty of fresh, raw vegetable crudities or scooped into crisp chicory leaves.

This recipe is also versatile enough to use as a dressing. Just thin it out with extra oil and lemon juice, & drizzle over baked fish and roast chicken, or toss it through salads. Parsley and lemon are rich in antioxidants and vitamins, while raw cashews are creamy and nutritious, especially when soaked in water beforehand with a pinch of salt, ideally for 4-6 hours.

Serves 4

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

Blend all the ingredients together and serve in a bowl with a drizzle of extra virgin olive oil on top.

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