PESTO SAUCE
3 to 4 C fresh basil
rind of 1 lemon
3 T lemon juice (approx. 1 juicy lemon)
3 to 4 cloves garlic
1/2 C flat leaf parsley
3/4 C unrefined flax or olive oil
1 t sea salt
In blender, combine ingredients. Blend until thoroughly pureed. Serve over noodles, grains, red potatoes, a salad, or a platter of vegetables.
ALTERNATIVE: add 1/2 c miso and omit salt
LUSCIOUS LEMON BUTTER SAUCE
1/2 cup butter or ghee
1 T organic extra virgin coconut oil
2 medium onions, finely chopped or 2 small scallions, thinly sliced
1/3 cup frsh lemon juice
1/2 heaping t dried tarragon or 1 heaping T finely torn, fresh tarragon
1/2 heaping t dried basil or 1 heaping T. finely chopped fresh basil
Heat butter or ghee and oil in small skillet. Add onions, & saute until soft. Add remaining ingredients & simmer 10 minutes. Remove from heat & serve.
GINGER MUSHROOM SAUCE
1 T butter
1 T coconut oil
1 lb. mushrooms, sliced
1 T tamari
1 t spelt flour
2 T milk
2 green onions, thinly sliced
1 t fresh ginger, minced
Heat butter and coconut oil. Add mushrooms, tamari, green onions, and ginger. Saute until mushrooms are tender, about 5 minutes. Add flour and coat vegetables. Add milk and stir to prevent lumps. Season with pinches of sea salt & pepper. Serves :4
Try over baked chicken or fish
GARLIC & WALNUT SAUCE
Using a food processor, combine:
1 1/2 C walnuts
3-5 cloves garlic
1/4 C cilantro
Add & Mix & Heat:
1 C vegetable stock
1/2 t chicken broth
3-4 T. lemon juice
sea salt to taste
1/4 t coriander
1/4 t fenugreek
1/4 t cayenne pepper
1/2 t turmeric
Serve over rice or pasta.
1/4 C cilantro
