This sauce adds flavor to just about any dish – be it meat, eggs, fish, grains or salad!
With little effort you’ll make a potentially boring meal exciting to your palate, and to your nutrient hungry cells too. As with my other green sauces, it’s packed with vitamins and antioxidants that will aid digestion, absorption and toxin chelation.
One of my favorite everyday uses for this dip is mixing it into grains–especially buckwheat
Making it thick, as per this recipe, is best for grains. To thin the sauce for a salad dressing, add equal amounts of water and olive oil, and a dash more Raw Apple Cider Vinegar. For example: if you add another 1/2 cup of water, then during the oil emulsification step, add another 1/8 cup of olive oil. Follow the instructions for the thick dip version on your first go round. I prefer it thick even on salads, so give it a try before modifying.
IF YOU DON’T HAVE A PROFESSIONAL BLENDER LIKE BLENDTEC OR VITAMIX
Follow this same order of things, just keep in mind that you may not achieve as smooth a texture. If you’re considering investing in a pro grade blender, I’d recommend the Vitamix. Having owned a Blendtec for the last 6 years and getting to play with Vitamix in other kitchens, I prefer it because it affords greater control with slow speeds (necessary for some applications, including emulsifying oils) and the tamper proves priceless when working with drier mixtures. On the other hand my Blendtec has served me well, and when looking into upgrading to a Vitamix this year I found too many bad reviews on the new Vitamix models to want to take the leap. For now my Blendtec is going strong and with none of the issues I’ve seen recently reported on new Vitamix models. In the end you’ll have to go with your gut.
WHEN STORING FRESH HERBS
Wash and dry them well, to store refrigerated in a closed-lid jar for the week. When you have a big bunch that you don’t expect to use up within the week, hang them to dry instead. Using a rubber band or ribbon, hang the bunch upside down from a hook. Once completely dry, after about a week’s time, place in an airtight glass container and store away from daylight.
When protected from sunlight and oxygen, dried herbs retain their beneficial properties which become activated when reconstituted. Soak dry herbs before use, or just toss them into a dish as you would with store bought dried herbs.
Walnut Cilantro Dip
Packed with nutrients and antioxidants this sensational dressing is not only guaranteed to turn any old dish into a tasty delight, but will amp up the health benefits to boot. All in under 10 effortless minutes!
- Prep Time: 3m
- Cook Time: 3m
- Total Time: 6m
- Serves: 8
- Yield: 16 Ounces
Ingredients
- 1 cup walnuts
- 4 Cloves Garlic Whole
- 1 Bunch Cilantro with stems (remove ends)
- 10 or so Sage Leaves
- 1/4 cup Flat Leaf Parsley with stems (remove ends)
- 1 cup filtered water (add more if you prefer a thinner consistency)
- 1 tablespoon Raw Apple Cider Vinegar
- 1/2 teaspoon Celtic Sea Salt - or add to taste
- 1/4 cup Extra Virgin Olive Oil
Instructions
- Reserve olive oil. Toss the remaining ingredients into your blender or food processor.
- For Blendtec select the ‘Sauces and Dips’ setting and go! Otherwise blend on high power for one or two rounds until completely smooth.
- Add olive oil. Slowly drip in oil to emulsify as you continue to blend on the slowest available setting. If you have a food processor, you could transfer the mixture and use the drip attachment for oil emulsion.
- Transfer to a glass container for storage.
