Quick tomato and basil spread

Quick tomato and basil spread with sun-dried tomatoes, cashews, basil, garlic and olive oil – savoury, creamy and ready in a few minutes.

At a glance

• Serves 6
• Prep time: 5 min
• No cooking needed
• Total time: 5 min
• Calories: 95 kcal per serving
• Protein: 3 g
• Fat: 7 g
• Carbs: 5 g

Ingredients

• 100 g sun-dried tomatoes (dry or in olive oil, without seed oils)
• 30 g cashews
• 1 clove of garlic
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 handful of basil
• 1 pinch of salt
• 1 pinch of pepper

Method

You’ll need: blender · sieve

1. If the sun-dried tomatoes aren't packed in oil, soak them in hot water and drain well. For jarred ones, pick olive oil.
2. Put the sun-dried tomatoes in a blender or tall jug with the cashews, basil, garlic, olive oil and lemon juice.
3. Blend everything into a creamy paste. If you like more texture, only blend briefly.
4. Season the spread to taste with salt and pepper and blend briefly again if needed.
5. Spoon it into a clean jar, seal it well and keep it in the fridge.
6. To serve, spread it on toasted bread or serve it as a dip with raw veg, roasted vegetables or crackers.

Good to know

A spread like this often rescues that little gap between meals. Savoury, aromatic and quick to make. It waits in the fridge for bread, roasted veg or a spoonful straight from the jar.

Swaps

Cashews → almonds (more fibre, a little more vitamin E). Basil → parsley (more vitamin K and a fresh flavour). Lemon juice → lime juice (similar acidity, some vitamin C). Olive oil → avocado oil (mild, with monounsaturated fats).

Allergens

Contains cashews, so it isn't suitable for people with a nut allergy. For children, offer it only mildly seasoned; in pregnancy, make sure it's prepared hygienically and kept well chilled.

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