This recipe is super easy and super tasty and is fantastic with grilled chicken, wild salmon, baked or grilled tofu, scallops or chilled sustainable prawns, dip for veggies or a spread on a sandwich!
Fabulous with your favourite warm pasta, 7 grain rice or quinoa. It is also a great dip for veggies, a spread for sandwiches, wraps or cheesy garlic toast.
Recipe developed by Ned Bell, Executive Chef, Four Seasons Hotel Vancouver
Puree all these ingredients in a Vita Mix blender.
Check for seasoning and adjust with sea salt and black pepper.