This sauce is not meant to be used on noodles or at least is doesn’t state that in the recommended items to use it with in the recipe but I didn’t have the cucumbers, tomatoes, or really any fresh veggies at the time. So I tossed it with some noodles and added a little fresh grated Parmesan cheese to add some saltiness. It worked out nicely I’d say. J liked it too, Z not so much. Probably because it’s super heavy on the garlic. So there you have it, a tasty garlic sauce for veggies (or noodles!) made with raw fresh ingredients.
Garlic & Walnut Sauce
Makes about 1 1/3 c. Altered from The Joy of Cooking. I halved the recipe below and had enough for two people easy.
- Ingredients
- 1 c. organic walnuts
- 3 small cloves of garlic
- 3 T. fresh cilantro, minced
- 2 t. fresh lemon juice or red wine vinegar
- 1/4 t. ground coriander
- 1/4 t. ground red pepper, to taste
- 1/4 t. turmeric
- 1/4 t ground fenugreek, optional
- 3/4 c. vegetable broth
- Preparation
Finley grind the walnuts and garlic in a food processor. Transfer to a bowl and stir in cilantro, lemon juice, coriander, red pepper and turmeric. Thin the sauce to a light cream with the veggie broth. Serve room temperature with cucumbers, tomatoes, red beans, asparagus, spinach, beets. Alter spices to your hearts desire.
