Puree nuts with remaining ingredients in a food processor or blender.
Serve over warm roasted vegetables, chicken, or lamb. (May have to heat the sauce for meat or less than hot vegetables.)
Another option is to refrigerate until chilled and serve as a dip for assorted vegetables.
For a thinner sauce add water or more oil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (45g)|
|Recipe Makes: 6|
|Calories from Fat: 113 (73%)|
|Amt Per Serving||% DV|
|Total Fat 12.5g||17 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 1.2mg||0 %|
|Sodium 167.9mg||6 %|
|Potassium 198.5mg||5 %|
|Total Carbohydrate 7.9g||2 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 5.6g|
|Protein 5.2g||7 %|
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.
Calories per serving: 155
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