These can be used either as salad dressings, dips or just to brighten up your meat or vegetables.
GARLIC AND WALNUT PESTO
45g/1/3 cup chopped walnuts
1 head roasted garlic
1 large bunch fresh basil about 2 cups, stems removed
1 tablespoon lemon juice
65ml/1/4 cup extra virgin olive oil
Salt to taste
Squeeze roasted garlic cloves into a food processor and add walnuts and a good pinch of sea salt. Pulse until mixture resembles large crumbs.
Add basil and lemon juice. With processor running, stream in olive oil. Scrape down sides and process until combined. Add salt to taste.
125ml/1/2 cup coconut milk
125ml/1/2 cup Paleo mayo
1 and 1/2 teaspoon dill, or more if you prefer a stronger taste
1 teaspoon garlic powder (do not use garlic salt!) or 1 crushed garlic clove
1/2 teaspoon onion powder
A pinch of salt and pepper
Whisk all ingredients together until the mayo and coconut milk are well combined
Store in the fridge for up to a week in an airtight container
APPLE CIDER TAHINI DRESSING
1/4c tahini or almond butter
1/2 tbsp ACV (Apple Cider Vinegar)
1/4 tsp sea salt
1 tbsp maple syrup
dash of black Pepper
2-3 tbsp warm almond or coconut milk
Optional mustard powder 1/4tsp or 1/4 tsp cumin
Blend all ingredients together in food processor or blender.
Adjust sweetness or creaminess to you liking.
You can thin it out with more vinegar or oil, or make more creamy thick texture by adding more tahini.