So, Glyn went to Costco and—being the fantastic husband that he is—he grabbed me several giant bags of organic raw pine nuts. Naturally, my creative juices started to flow and I quickly decided, ‘Mexican food it is!’
This aioli works great as a dip, as a sandwich spread, loaded onto potatoes, as a dressing for black bean and corn salad…I could go on and on!
In true Mexican style, I paired my aioli with some sliced-up jicama (which I sprinkled with lime juice, olive oil, chipotle, salt and chopped cilantro). Best appetizer ever! Delicious and nutritious.
Here’s my recipe.
Blend all these ingredients until smooth, adding small amounts of water as needed. Enjoy!