FRESH HERB WALNUT SAUCE

FRESH HERB WALNUT SAUCE

Raw herbs blended with roasted peppers, walnuts, extra virgin olive oil, garlic, citrus and maple syrup! Served over asparagus with fresh ginger and vegan parmesan or macaroni, asparagus, ginger and parm!!

You can take this to the bank!!

Makes 2-1/2 cups

FRESH HERB WALNUT SAUCE:

1 c. chopped fresh curly parsley

1 c. cilantro leaves

1 c. basil leaves

juice of 1 lemon, strained

juice of 1 lime, strained

1/2, 12 oz. jar sweet red roasted peppers including liquid

10 med. peeled garlic cloves

1/4 c. extra virgin olive oil

1 c. walnut halves

1/4 c. grade A maple syrup

fresh grind black pepper as desired

salt to taste


Place all ingredients into blender container and blend till as smooth as possible, pushing down ingredients from insides of container with spatula.

Pour into covered containers and refrigerate till ready to use.


Serving suggestion I:

3 lbs. fresh asparagus, break off lower third and use as stock base in another recipe, then wash well and steamed till as tender as you like, keeping spears in one piece

1/2 of total sauce or 1-1/4 c.

1-2 thumb-size pieces fresh peeled ginger – slice into very thin planks, stack, then cut into tiny sticks

vegan parmesan shreds – I used Follow Your Heart brand


Lift asparagus spears to platter.

Top with the FRESH HERB WALNUT SAUCE.

Sprinkle with dairy-free parmesan cheese

Top with ginger sticks.

Serve.


Serving suggestion II:

3 lbs. fresh asparagus, break off lower third and use as stock base in another recipe, then wash well and steam till as tender as you like – cut into 1 to 1-1/2 inch pieces

8 oz. elbow macaroni, cooked according to pkg. instructions, drained well in colander

1/2 of total sauce or 1-1/4 c.

1-2 thumb-size pieces fresh peeled ginger – slice into very thin planks, stack, then cut into tiny sticks

vegan parmesan shreds – I used Follow Your Heart brand

salt and pepper to taste


In extra-large bowl combine cooked macaroni, asparagus, sauce, ginger as desired, parmesan shreds as desired.

Toss well to evenly distribute, then salt and pepper to taste.

Serve.






MY FRENCH SAUCES AND GRAVIES

Sharon Lee Davies-Tight, artist, writer, chef View All →

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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