Radish Top 'Aioli'
Makes 1 ½ - 2 cups
1 cup cashews, soaked for at least 30 minutes
1 bunch radish greens, washed and roughly chopped
½ cup water
Juice from 1 lemon
3 cloves of garlic, peeled
1 tsp Dijon mustard
½ tsp salt
Crack of pepper
Place all ingredients in a blender and blend on high until completely smooth.
Use ‘Aioli’ on sandwiches, as a dip for veggies, spread on toast, or as a base for other sauces. Keep up to one week in the fridge.