Use: On rice or pasta, or to accompany roasted or grilled vegetables, or as a dip for "kofta" (chickpea dumplings).

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Name: Aioli: Spicy Spinach and Cashew Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 14
Cuisine: not set
Ingredients: 1 Tablespoon Olive oil; 1 Small shallot Minced; 1 Clove Garlic Minced; 5 oz. (about 2 cups) Spinach; 1 teaspoon Dried basil or some fresh basil leaves; 1/2 teaspoon Cumin; 1/2 teaspoon Coriander; Pinch Ground nutmeg; Red pepper flakes (to taste); Pinch Ground ginger; 1/2 Cup Roasted cashews; Squeeze of lime; Salt & Pepper

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INGREDIENTS

1 Tablespoon Olive oil
1 Small shallot ; Minced
1 Clove Garlic ; Minced
5 oz. (about 2 cups) Spinach
1 teaspoon Dried basil or some fresh basil leaves
1/2 teaspoon Cumin
1/2 teaspoon Coriander
Pinch Ground nutmeg
Red pepper flakes ; (to taste)
Pinch Ground ginger
1/2 Cup Roasted cashews
Squeeze of lime
Salt & Pepper

Servings

INSTRUCTIONS

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

NOTES

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Aioli:  Spicy Spinach and Cashew Sauce

1 Tablespoon Olive oil
1 Small shallot Minced
1 Clove Garlic Minced
5 oz. (about 2 cups) Spinach
1 teaspoon Dried basil or some fresh basil leaves
1/2 teaspoon Cumin
1/2 teaspoon Coriander
 Pinch Ground nutmeg
 Red pepper flakes (to taste)
 Pinch Ground ginger
1/2 Cup Roasted cashews
 Squeeze of lime
 Salt & Pepper

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

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Nutrition

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Serving Size: 1 Serving (7g)
Recipe Makes: 14 Servings

Calories: 32
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 32

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