This slightly spicy and intensely satisfying recipe for creamy basil jalapeno garlic sauce was created by Laura Wright (@thefirstmess) and features our Unsweetened Watermelon Seed Butter. You can find more deliciously vegan creations on her Instagram page and website! And once you make this sauce and realize how incredible it is, you can check out her cookbook, too.
Makes 1 ¼ cups
- 1 cup basil leaves
- 2 green onions, roughly chopped
- 1 jalapeño, roughly chopped
- 1 garlic clove, peeled
- 1 teaspoon lemon or lime juice
- 1 teaspoon maple syrup
- 1/3 cup Unsweetened Watermelon Seed Butter
- 1/2 cup cold water
- sea salt, to taste
NOTE: If you want to make it less spicy, remove some or all of the seeds from the jalapeño.
In an upright blender or food processor, combine all of the ingredients. Blend on high speed until smooth and creamy. Taste the sauce to check the seasoning and adjust to your liking if necessary.
This sauce is great on grilled or roasted veggies, sandwiches, and raw cut veggies. Creamy basil jalapeño garlic sauce will keep in a sealed container in the refrigerator for up to a week.