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Recipes /
Extra Saucy Dip Trio: Garlic Sauce, Cilantro Pesto & Spicy Chipotle

March 28, 2015

Condiments are king!

They spice up any dish, make you look like a Top Chef and hit the satisfaction spot when you are eating clean. Not to mention, they are full of protein, easy to make in bulk and store in the fridge for a week. These three dips can be used with veggies, on protein or diluted as a dressing. (maybe…Chipotle for a Mexican salad and Garlic as a Caesar replacement).

Prep Time
5 minutes
Total Time
10 minutes
Servings
6-12
Freezer Friendly
No

Ingredients

Garlic Sauce:

1 c. water
1/2 c. olive oil
1/2 c. raw almonds (soak 1-2 hrs if desired)
1 tbsp nutritional yeast (omit if the flavor doesn’t suit you)
1/4 c. lemon juice
3 cloves of garlic garlic
2 tsp. bragg liquid aminos (option; use coconut amines instead)
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. paprika
1/2 tsp. salt

Chipotle:

*Same as Garlic Sauce but with 1-2 chipotle peppers in adobo sauce

1 c. water
1/2 c. olive oil
1/2 c. raw almonds (soak 1-2 hrs if desired)
1 tbsp nutritional yeast (omit if the flavor doesn’t suit you)
1/4 c. lemon juice
3 cloves of garlic garlic
2 tsp. bragg liquid aminos (option; use coconut amines instead)
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. paprika
1/2 tsp. salt
1-2 chipotle peppers in Adobo sauce

Cilantro Pesto:

3 cups chopped fresh cilantro
3 Tbsp. chopped jalapeño (1-2 medium)
1 garlic clove
1 cup raw pistachios
1 cup extra virgin olive oil
Juice of one lime
salt to taste

Directions

Place ingredients in a food processor or vitamin and pulse to desired consistency.
I always pour half of the garlic sauce into a container and then add 1-2 chipotle peppers and blend so I get both dips for the week.
Store in separate containers in the fridge for up to a week.

Note: The refrigerator will thicken the sauce so don’t be afraid if it seems too thin.