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Chunky basil pesto dip
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- 50 g Parmesan cheese, crust removed and cut into pieces (3 cm)
- 1 garlic clove
- 40 g fresh basil leaves
- 20 g fresh flat-leaf parsley, leaves only
- 160 g raw cashew nuts
- 60 g extra virgin olive oil, to taste, plus extra for covering pesto
- 1 tbsp white wine vinegar, to taste
- per 50 g
- 1036.9 kJ / 246.9 kcal
- 6.8 g
- 4.1 g
- 22.6 g
- Saturated Fat
- 4.8 g
- 1.9 g
- 100.8 mg