Spanish Saffron Sauce

juice of 2 small myer lemons or 1 large
1/2 teaspoon saffron threads
2 tablespoons tomato paste
4 cloves garlic, chopped
1/2 cup almonds
1/2 teaspoon red wine vinegar, balsamic vinegar
1/4 cup olive oil
3 tablespoons chopped parsley
salt and pepper to taste
Type of Recipe
Dressing Sauces Condiments
Special Occasion

Dietary Considerations
Cleanse Friendly


Soak saffron threads in lemon juice for 10 minutes. Blend all ingredients except olive oil and parsley until smooth. Slowly add in olive oil until you start to get a sauce. Blend in parsley. Season with salt and pepper.

Sauce will keep in fridge for 3 days. Heat and serve with pasta, rice, potatoes, grilled veggies.

Traditionally served with hard boiled eggs or fish.

You can substitute tangerines, oranges or lemons for the myer lemon.


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