Pair this healthy sauce with your favorite whole grain pasta and vegetables such as broccoli, asparagus, peas, or green beans.
This recipe requires you to peel almonds. Don’t be intimidated, this process is simple. (Think peeling potatoes or shucking corn.)
When the almond skins have become soft you can easily use your fingers to pop the nuts out of them.
Bonus: This is an easy task for kids, and a great way to get them involved in the kitchen.
Prep time: 30 minutes
- ¾ Cup almonds
- 3 Cups boiling water
- 1 ½ Cups plant-based milk of your choice (i.e. rice, almond, soy, coconut, hemp)*
- 2 Teaspoons salt
- 3-4 Cloves garlic
- 1/2 Teaspoon allspice
- 4-6 Tablespoons olive oil (depending on desired consistency)
- ½ Teaspoon pepper
First, place almonds in heat-safe bowl, carefully pour boiling water over them. Then, cover and let soak 15 minutes. Strain almonds and rinse with cold water until they are cool to touch. Use your fingers to pop the nuts out of the skin. Next, add all ingredients to a blender (starting with the minimum 4 tablespoons olive oil). Blend or pulse for about 5 minutes until mixture becomes smooth in texture. Use additional oil if needed to reach desired consistency. Finally, toss pasta and vegetables in sauce and serve.
*Type of milk used may affect texture.
Original recipe Copyright 2015 S. Lippard