Please share your feedback with us! Kosher.com's annual survey is now live: Take Survey
Please enter the email you’re using for this account.
Here’s a great sauce recipe that can be made ahead and used later in the week. It works great as a marinade, as a base for a salad dressing, or as a veggie dipping sauce. Yields 3 cups
1/4 cup cashews
1/4 cup almonds
3 cloves garlic, smashed
2 lemons, juiced (or about 6 tablespoons Gefen Lemon Juice)
3 ounces baby spinach (1/2 of a standard size bag)
3/4 cup good olive oil, such as Tuscanini Olive Oil
Manischewitz Kosher Salt, to taste
black pepper, to taste
Optional Step: Preheat the oven to 350 degrees Fahrenheit. Arrange cashews and almonds on a sheet pan and roast for eight to 10 minutes until golden brown and toasty. Let cool completely.
In the bowl of a food processor, combine nuts, garlic, and lemon juice. Pulse until very finely chopped and the mixture forms a paste. Add spinach and run on high until blended, while streaming in olive oil. Add a good pinch of salt and pepper to taste and blend again until smooth.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation