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Recipe and photo by Sara Willis from Nourished Ways
Rated 5.0 stars by 1 users
Sauces
2
10 minutes
Dip your favorite empanada into this chimichurri inspired sauce using our mac-coco butter to add an extra creamy pizazz.
¼ cup Artisana Mac-Coconut Nut Butter Blend
1 Tbsp cumin powder
1 fresh juiced lime
1 large garlic clove
½ cup fresh parsley
½ cup fresh cilantro
⅛ cup olive oil
⅛ tsp salt
¼ cup water
Dash of black pepper
Add all ingredients into a blender. Blend on high until smooth. Serve and dip away!
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