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.