Broccoli, Cashew & Coconut Dip
You will need to begin this recipe the night before
150g Raw Cashews, soaked in water overnight, drained
2 Tbsp Bertolli Gentile Extra Virgin Olive Oil, plus extra to serve
1 bunch Broccolini, roughly chopped
1 small Clove Garlic, crushed
½ Tbsp Rice Wine Vinegar
¾ Cup Coconut Cream
½ Cup Coriander leaves
Sea salt and freshly cracked black pepper
Savoury biscuits to serve
Heat 2 Tbsp of Bertolli Gentile Extra Virgin Olive Oil in a frypan over medium heat.
Add broccoli and fry 2-3 minutes until bright green and lightly charred.
Transfer to a blender/food processor.
Add in soaked cashews, garlic, vinegar, coconut cream & coriander leaves then blitz until a smooth paste.
Season with salt, pepper and a generous drizzle of Bertolli Gentile Extra Virgin Olive Oil.
Serve with your favourite savoury biscuits.