Basil Pesto Dip

  • Yield : 3/4 cup
  • Prep Time : 5m
  • Cook Time : 0m
  • Ready In : 5m

Have a look at our post on why we love dips so much and why dips are great for kids. Basil Pesto is a classic dip that combines the beautiful flavour of fresh basil with nuts and cheese. The dip can be enjoyed alone, or with raw vegetable sticks, crackers, or used as a pizza base, sandwich spread or stirred through pasta. Pesto is really versatile and a great one to have in small batches in the freezer for those ’emergency’ meals.

Nutrition Note: Extra virgin olive oil undergoes the least amount of processing, compared with other olive oils, ensuring the health benefits, flavour and freshness of the olives is maximised.

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  • 1 large bunch fresh basil, washed, leaved removed
  • 1/4 cup pine nuts
  • 1/4 cup cashews
  • 1/2 cup finely grated parmesan (optional)
  • 40 ml extra virgin olive oil
  • 1 clove roasted garlic (or crushed raw garlic)


Step 1

Place all ingredients in a food processor and process until you have a fine consistency or smooth paste. Be sure to check for any whole nuts which can post a choking risk to children. -

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Recipe Comments

  1. posted by Stace on February 15, 2014

    I found this in the ‘Dairy Free’ recipes and was so excited but it has Parmesan in it.. Therefore it’s not dairy free is it?? Any suggestions what to use in its place?

    • posted by Allie on February 18, 2014

      Hi Stace, yes, sorry the parmesan is optional so you could just try without? Ax

    • posted by Margs on December 27, 2022

      Try nutritional yeast instead of Parmesan

  2. posted by Kerrianne on April 22, 2014

    Made this last night and it was delicious! Added it to pasta.
    How long will the pesto last in the fridge and freezer? Thanks


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