- an amazing raw, vegan dip or sauce

Serves 3-4  – depending how you use this

Ingredients:

  • 1 heaped cup of raw and shelled pistachios
  • ¼ cup of fresh sweet basil leaves
  • 1 cup of fresh green leaves – arugula or spinach work well (arugala will provide a beautiful mustard taste, spinach is more subtle in flavour and will highlight the nuttiness in the sauce)
  • 1 cup of cold pressed olive oil
  • pinch cayenne pepper
  • 1 tsp nutritional yeast
  • pinch pink himalyan salt

Directions:

  • Place all ingredients in a high speed blender and blend quickly until al the nuts are well grounded
  • Be careful not to over-blend as the will begin to go lumpy if the blender is too hot
  • Transfer to an airtight jar and store in the fridge for up to 2 weeks
  • This sauce is best used with zucchini noodles /pasta or layered with raw vegan pizza or lasagna (recipes will be added soon)

ENJOY!

 

 

 

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