Dijon and Pear Mountain Pepper Sauce
Right now pears and apples are in season and we’re keen to take full advantage. Last week we made the apple pie, and this week we are going more savoury, with a pear and pepper sauce. Suitable to use for a dressing, to drizzle over vegetables, or as a dipping sauce for flatbread, chips and crackers, this versatile sauce is not only tasty, but healthy as well. We’ve added spinach to boost the colour and nutritional value, and have made it creamy using Cannelini beans instead of a less healthy alternative. In addition, the beans add protein and fiber, and combine with the impressive nutrient properties of the mountain pepper!
- 1/2 large ripe pear, peeled and diced
- 1 tsp dijon mustard
- 2 tbsp apple cider vinegar
- 1/2 cup vegetable broth
- 1 1/2 tsp raw honey
- 3 tbsp Cannelini beans
- 3 tsp Mountain Pepper Leaf
- 3-4 Mountain Pepperberries
- Salt to taste
- 1 handful spinach
Right now pears and apples are in season and we’re keen to take full advantage. Last week we made the apple pie, and this week we are going more savoury, with a pear and pepper sauce. Suitable to use for a dressing, to drizzle over vegetables, or as a dipping sauce for flatbread, chips and crackers, this versatile sauce is not only tasty, but healthy as well. We’ve added spinach to boost the colour and nutritional value, and have made it creamy using Cannelini beans instead of a less healthy alternative. In addition, the beans add protein and fiber, and combine with the impressive nutrient properties of the mountain pepper!
- Add all the ingredients to a blender and blend until smooth and creamy.
- If it seems too thick, add a few tablespoons of water or some additional broth.
- Serve immediately or store in the fridge until ready to consume. (Can be reblended if necessary!)