Among all the food we enjoyed at Yasodhara ashram, the almond spread was everyone’s favorite and quickly became a popular topic of conversation during my stay.
When I got home and tried to recreate it I found it quite challenging to replicate.
I knew there was:
- lemon juice?
Along with it’s characteristics:
- slight zing at the end
After 4 tries over a two week period and a life filled with dull tasting almond spread in every meal I had, I finally nailed the recipe.
(the secret’s in the apple cider vinegar)
Soaked almonds are also a must for this recipe. Soaking the almonds increases the enzyme content, and makes them easier to work with. I didn’t want to end up with a nut butter and soaking prevented that from happening.
Just look at how BIG that garlic bulb is. Holy moly.
Had to share.
PS: I used a regular sized clove for the recipe.
- 2 cups fresh basil – worked out to be about 3 (40g) packs of basil
- ¾ cup raw almonds, soaked over night, drained and rinsed
- ¾ cup fresh parsley
- 1 garlic clove
- 3 tablespoon extra virgin olive oil
- 2 tablespoon raw apple cider vinegar
- 1 tablespoon lemon juice
- 2 teaspoon raw honey or agave nectar
- ¼ teaspoon sea salt
- Place all ingredients in the bowl of your processor and pulse with the “S” blade just until chunky. You can either continue processing for a smoother spread; similar to pesto, or stop while there’s still chunks of almonds. I like it a bit chunky.
- The spread is thick, still relatively chunky, and served best with crackers, a slice of fresh bread, or combined with a simple warm bowl of quinoa and fresh herbs.
View Nutritional Information (once on page scroll down)
This recipe makes quite a bit of spread, so I kept 1/2 of it in a mason jar in the fridge and the other half in a plastic bag for
2 days from then when I’d realize I polished off the fridge batch safe keeping.
So delicious and simple. Juust the right recipe to welcome what is bound to be a hectic week!