Entertaining is made easy with our parsnip and white bean spread. Served with herb oil and warm ciabatta, this dip is the ultimate starter.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Meanwhile, bring a large saucepan of salted water to a boil. Add all but ¼ cup of the parsley and cook for 30 seconds or until bright green. Drain and immediately transfer the parsley to a large bowl of ice water to chill. Remove the parsley from the ice water and squeeze out the excess moisture. In a blender, blend the blanched parsley, lemon zest, 1 tsp of lemon juice and remaining ½ cup oil on high speed for about 3 mins or until completely smooth and vibrant green. Strain through a fine-mesh sieve into a small bowl. Coarsely chop the reserved ¼ cup parsley. Stir the chopped parsley and pine nuts into the herb oil. Season with salt and pepper. Set aside. Clean the blender.