Pinzimonio (vegetables with parmesan, cashew and herb dip)

Make up a platter with fresh, chopped seasonal vegetables and scoop up the cashew, parmesan and herb dip.

Credit: Danielle Abou Karam

• serves

  4

• prep

  20 minutes

• difficulty

  Easy

Ingredients

• 80 g (½ cup) cashews
• ½ garlic clove, peeled
• 1 cup firmly packed basil leaves
• 1 cup firmly packed parsley leaves
• ¼ cup firmly packed mint leaves
• 100 ml extra - virgin olive oil
• 1 - 2 tbsp grated parmesan
• salt and black pepper, for seasoning
• 1 lemon, zest and juice
• To serve, seasonal veggies such as baby gem lettuce, endive, carrot, short cucumbers, baby zucchini, red capsicum, cherry tomatoes

Instructions

1. Place the cashews, garlic and herbs in the bowl of a food processor and pulse until a paste starts to form. Add the oil and keep whizzing until combined. Transfer to a bowl, stir in the parmesan cheese, then season with salt and pepper and lemon juice. Place in a serving bowl, top with the lemon zest, a little extra olive oil and a grind of pepper.
2. To serve, cut the veggies into wedges or sticks for dipping. Serve with the cashew herb paste for dipping.

 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.