Use: On rice or pasta, or to accompany roasted or grilled vegetables, or as a dip for "kofta" (chickpea dumplings).
In a skillet, warm oil. Add shallot, cook for a minute or two, add garlic, cook for less than a minute until it starts to brown. Add the spinach, herbs and spices, and a few Tablespoons of water. Cook until spinach is wilted and the pan is dry.
Put the cashews in a blender or food processor. Add 1/2 cup water, and blend until its a thick paste.
Add the spinach mixture to the blender and blend all together. Add a splash of water to the empty pan, stir it around to gather the bits and poor into the blender and blend into a smooth sauce. Serve warm or room temperature. Season with salt and pepper and a squeeze of lime.
From: NPR Radio, by Claire Adas, 3/27/14
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (7g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 23 (72%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 42.7mg||1 %|
|Potassium 35.5mg||1 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.8g|
|Protein 0.8g||1 %|
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Calories per serving: 32
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