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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 Heaven & Earth 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.
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