This is a delicious dip that I have in the fridge all the time. It has the added benefit of helping your body rid itself of heavy metals (so great if you’re a smoker, or were in the past, or have amalgam fillings).
And of course, it’s super easy, gluten free and dairy free!
1 bunch of coriander, washed and roughly chopped or pulled apart
large handful of cashews
1 clove garlic, roughly chopped
1/2 tsp apple cider vinegar
1/2 tsp salt (or more to taste)
approx. 1/3 cup extra virgin olive oil (you choose desired consistency)
Throw coriander, garlic and cashews into the food processor and blitz. Stop and scrape down the sides when needed to ensure its all finely chopped before adding wet ingredients. Then add vinegar (to ensure it stays lovely and green), salt and turn it back on, drizzling olive oil in gradually until desired consistency – not too runny but not too solid.
I love this as a dip with carrot sticks and rice crackers, with hummus on toast or dolloped in pumpkin soup.