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!
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 OliveOil
2 tablespoon rice vinegar
1 pinch celtic sea salt
Place garlic and Anaheim pepper into Cuisinart or other food processor until a fine chop is made. add red bell pepper, mint and parsley
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 Celtic Sea salt. Blend until it begins to look smooth like a chunky pesto. Stop and add in herbmixture. Pulse to combine smoothly. May take 30-45 sec.