Garlic & walnut sauce.

This sauce is not meant to be used on noodles or at least is doesn’t state that in the recommended items to use it with in the recipe but I didn’t have the cucumbers, tomatoes, or really any fresh veggies at the time. So I tossed it with some noodles and added a little fresh grated Parmesan cheese to add some saltiness. It worked out nicely I’d say. J liked it too, Z not so much. Probably because it’s super heavy on the garlic. So there you have it, a tasty garlic sauce for veggies (or noodles!) made with raw fresh ingredients.

Garlic & Walnut Sauce

Makes about 1 1/3 c. Altered from The Joy of Cooking. I halved the recipe below and had enough for two people easy.

1 c. organic walnuts
3 small cloves of garlic
3 T. fresh cilantro, minced
2 t. fresh lemon juice or red wine vinegar
1/4 t. ground coriander
1/4 t. ground red pepper, to taste
1/4 t. turmeric
1/4 t ground fenugreek, optional
3/4 c. vegetable broth

Finley grind the walnuts and garlic in a food processor. Transfer to a bowl and stir in cilantro, lemon juice, coriander, red pepper and turmeric. Thin the sauce to a light cream with the veggie broth. Serve room temperature with cucumbers, tomatoes, red beans, asparagus, spinach, beets. Alter spices to your hearts desire.

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