I can’t take any credit for this recipe. It belongs to my friend Deepa over at GirlBoyFoodBaby. When I was at her house, she made me a gluten free, vegan cheese toasty and added this to it and I’ve been hooked ever since and can’t stop making it.
Coriander is such a great cleanser so I’m happy to get as much of it as possible!
It goes with everything from toasties to salads and as a dip – so versatile. I used it here with my Sweet Potato Patties.
Make sure you check out Deepa’s Instagram page for some awesome conscious parenting tips!
Large bag fresh coriander
Large handful fresh mint
1/4 cup unsalted peanuts
2 tbsp lemon juice
3 tbsp tahini
1 clove garlic
1 tbsp coconut palm sugar
Salt & pepper
Literally chuck everything into a food processor and whizz until ready. It will still be a little bitty because of the peanuts but generally will be smooth.
Love & health,