15 mins
Easy
The combination of pistachios and dried apricots adds a pleasant contrast of textures, while freezing in molds allows you to enjoy it as a popsicle.🌿
A vibrant, spiced sauce made with pistachios, perfect for accompanying traditional dishes and enhancing flavors🫑. It is vegan, gluten-free, and dairy-free🥕🌿
10 mins
5 mins
15 mins
Place the raw, shelled pistachios in a bowl. Cover with hot water and let soak for 20 minutes.
Chop the garlic, a piece of fresh ginger, and the green chili (adjust to taste for spiciness).
Drain the pistachios and place them in a blender or food processor. Add the garlic, ginger, green chili, and cilantro. Add 2 tablespoons of lemon juice, salt, and ground cumin. Pour in ¼ cup of water and blend until a smooth paste forms. Add the agave syrup.
Taste and adjust salt, lemon juice, or chili as desired. If the mixture is too thick, gradually add more water until the desired consistency is reached. Serve and garnish with chopped pistachios and fresh cilantro.
Place the raw, shelled pistachios in a bowl. Cover with hot water and let soak for 20 minutes.
Chop the garlic, a piece of fresh ginger, and the green chili (adjust to taste for spiciness).
Drain the pistachios and place them in a blender or food processor. Add the garlic, ginger, green chili, and cilantro. Add 2 tablespoons of lemon juice, salt, and ground cumin. Pour in ¼ cup of water and blend until a smooth paste forms. Add the agave syrup.
Taste and adjust salt, lemon juice, or chili as desired. If the mixture is too thick, gradually add more water until the desired consistency is reached. Serve and garnish with chopped pistachios and fresh cilantro.
15 mins
5 mins
15 mins
