We’ve all been there, gotten to the end of a fantastically indulgent weekend – full of ALL of the foods – and been left feeling like you need a big bowl of green to balance it all out.
That’s where this super green sauce steps in – you’re welcome.
This zesty super green sauce is not only quick and easy, healthy, and incredibly delish – it’s also versatile and can coat pasta or zoodles, be a condiment or even a dip.
I wanted dinner fast tonight so I went with zoodles, thinly sliced red onion, cherry tomatoes and blanched asparagus, but you could also pair it with your favourite pasta, shredded chicken and broccoli, or as a condiment to baked salmon and potatoes – to name a few options.
It’s bright, creamy and full of flavour and takes less than five minutes (!!!) from start to finish – including prep and wash up.
100 grams unsalted cashews
1/2 an avocado (optional – if you don’t have one just double the olive oil)
1 handful of fresh basil
1 handful of baby spinach
2 garlic cloves
1 lemon – zest and juice
2 tablespoons extra virgin olive oil
1/4 cup of water
Salt and pepper to taste
*Makes around 1/2 a cup of sauce.
Put it all in a blender and process until smooth.
I wish there was more to it, I really do, but that’s it!
Add 1 tablespoon of the mix per serving of pasta and store the rest in the fridge in an air-tight container for up to three days.