Servings:
makes approximately 1 cupFrom raw food chef blog. Serve with stuffed vine leaves…or use your imagination with spiral zuccini (like pasta)
Ingredients:
1 cup cashews
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon agave
1 teaspoon lemon
zest
5 clove garlic
½ cup water
.33 cup tightly packed mint
Preparation:
Place all ingredients except mint in high power blender until creamy. Add the mint to the blender and pulse in so to leave the mint visible in the aioli.
