Easy Recipe
Prep Time
10 minutes

This has also been called "wasabi pesto" because it gives a similar fiery feeling in the back of the throat and nose like wasabi does! Use it as a dip for sushi or sliced vegetables. I like to dollop it onto some sort of curry soup like red lentil dal, or creamy curried carrot soup. Spread it over baked wild salmon as it comes out of the oven….or just eat it by the spoonful to liven up your day!

Read more about this recipe on the blog.

Mustard Green-Lime Pesto (dairy-free, vegan)

1½ cups raw cashews
4 cloves garlic peeled
1 teaspoons sea salt
6 tablespoons freshly squeezed lime juice
8 cups packed mustard greens