Usually I spread this on homemade flax crackers, romaine leaves or on an Ezekiel 4:9 sprouted grain tortilla and top with sweet onion, sultana raisins, julienned sweet bell pepper, a thinly sliced mound of Napa cabbage and grated carrot. Yum! Enjoy!

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    Makes 2 cups

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Ingredients

2 clove garlic
¼ med. Anaheim pepper
½ small red bell pepper
2 tablespoon fresh mint
1 handful of fresh parsley
1 cup Raw cashew pieces
½ of an avocado
1½ tablespoon Extra Virgin Olive Oil
2 tablespoon rice vinegar
1 pinch celtic sea salt

Recipe Directions

Place garlic and Anaheim pepper into Cuisinart or other food processor until a fine chop is made. add red bell pepper, mint and parsley

Combine again. remove paste and set aside.

Add raw cashew pieces and process until “meaty” add avocado, and while blending, add the EV Olive Oil, rice vinegar & a good pinch of sea salt. Blend until it begins to look smooth like a chunky pesto. Stop and add in herb mixture. Pulse to combine smoothly. May take 30-45 sec.

LindsayY's Thoughts

By LindsayY

Usually I spread this on homemade flax crackers, romaine leaves or on an Ezekiel 4:9 sprouted grain tortilla and top with sweet onion, sultana raisins, julienned sweet bell pepper, a thinly sliced mound of Napa cabbage and grated carrot. Yum! Enjoy!

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Top voted

LindsayY

Feb 07, 2010

16 votes
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I'm so glad you liked it! Now I have to try it with sunflowers and almonds and see what I like better!

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LindsayY

Feb 07, 2010

16 votes
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I'm so glad you liked it! Now I have to try it with sunflowers and almonds and see what I like better!

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