This sauce goes with the Wild Mushroom Fettuccine I am making tomorrow.

This recipe makes 6 cups of sauce.

Ingredients:

.5 gram saffron threads (I know these are expensive)

2 cups cashews

2 cups pine nuts

3 large garlic cloves

1 tsp. sea salt

1 tsp. freshly ground black pepper

Method:

Combine the saffron and 4 cups of water in a bowl and let sit at room temperature overnight.

The next day, combine the saffron water, cashews, pine nuts, garlic, salt and pepper in a blender.  Blend until completely smooth with no lumps.

Use straight away or store in the fridge for up to 5 days.

Ally x

Giving credit where credit is due…

Thanks Alissa Cohen – can’t wait to get to the final recipe – Wild Mushroom Fettuccine tomorrow!