Wild greens sauce
This recipe can be adjusted, depending on what you find around you in the season you are in. This one was inspired by Spring. I find the sauce delicious in a grilled cheese sandwich, over pasta, on potatoes, in a burger, even as a dressing! The possibilities are endless really!
The sauce tends to become more bitter the following day so I like to use it up quickly!
2 cups of fresh wild greens
*(I like to use the following:
Wild Arugula, Mache (corn salad), Borage leaves, Wild onion, Nettles, Dandelion leaves, Plantain)
2 tbsp of Herbal apple cider vinegar (or plain apple cider vinegar)
2 tbsp of lemon juice
1/2 cup of raw walnuts
1 tbsp of miso paste
1 cup of water
2 tbsp of olive oil
2 tbsp of Tahina (or tahini)
Nutritional yeast to taste
Chop up all the greens and place in food processor. Add the rest of the ingredients and process until smooth. And Voila! Keeps in the fridge for a few days.
I invite you to get creative with this recipe! If you prefer a thicker sauce, use less water, or a bit more Tahina. You can sub walnuts for pumpkin seeds if you prefer nut free.