Spinach, Basil and Cashew Dip

Ingredients

100g baby spinach
1/2 cup fresh basil leaves
1/2 cup roasted cashews
1/4 cup olive oil
1 Tbs lemon juice
1/2 cup finely grated Parmesan

Method

Place spinach, basil and cashews in a food processor. Process, scraping down sides occasionally, until almost smooth.

With motor operating, add oil, lemon juice and 2 tablespoons cold water in a slow, steady stream. Process until well combined.

Transfer to a serving bowl. Stir in Parmesan. Season with salt and pepper and serve with lavosh.

Credits: Kirrily La Rosa in Super Food Ideas 2013

Photo Credits: Our Healthy Habits