Broccoli, Cashew & Coconut Dip
60'
Medium
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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
STEP 1
Heat 2 Tbsp of Bertolli Gentile Extra Virgin Olive Oil in a frypan over medium heat.
STEP 2
Add broccoli and fry 2-3 minutes until bright green and lightly charred.
STEP 3
Transfer to a blender/food processor.
STEP 4
Add in soaked cashews, garlic, vinegar, coconut cream & coriander leaves then blitz until a smooth paste.
STEP 5
Season with salt, pepper and a generous drizzle of Bertolli Gentile Extra Virgin Olive Oil.
STEP 6
Serve with your favourite savoury biscuits.
