After all the lovely basil I was gifted last week, I had a fun surge of inspiration and whipped up this child basil mousse
I’ve used this in pasta, with mushrooms and eggs on toast, it was great with roasted potatoes and chicken and had a flavour worth sharing. So make lots! Reuse your empty jars and drop off batches to your nearest and dearest. Have something raring to go in the fridge that would upgrade a brunch, lunch, dinner or even toast.
Ingredients for 10 serves
- 1/2 cup of cooked chickpeas
- bunch of basil (think 1/2 cup packed basil leaves
- 1/2 cup soaked roasted cashews
- 2 table spoon lemon juice
- 3 garlic cloves
- two birds eyes chillies
- 1/2 tsp salt
Method:
- Simply whizz in your blender till smooth and dollop over all the other good things in life.
Macros:
The below is per serve as does not account for anything you may serve with the dip
Each: 28 cal 2gP 2gF 2.7gC
Just a cheeky wee example of the mousse jazzing up one of my favourite, balance brunch options, eggs and mushrooms on Pure Life Toast (5 Seed)
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