Pine nuts, curry, cayenne, and paprika give this creative recipe a decidedly Indian flavor. Why wait for a special occassion? Have it tonight!

Ingredients

• 2 medium yellow squash (peeled and sliced in 1” pieces)
• ½ cup pine nuts (soaked 6 hours and drained)
• ½ cup raw almond butter
• ¼ cup extra virgin olive oil
• 3 garlic cloves (peeled)
• Juice of 1 Meyer lemon
• 1 tsp ground cumin
• ¼ tsp curry
• 1 tsp Celtic or Himalayan salt (or to taste)
• Pinch of cayenne (or to taste)
• Pinch of paprika
• ¼ cup fresh parsley leaves (minced)
• ¼ cup kalamata olives (diced)

Directions

1. Place all ingredients except parsley and olives in food processor with an “S” blade and process until creamy. (If too thin, add some more almond butter.)
2. Spoon into bowl and stir in parsley and olives. Cover and store in the refrigerator. It will keep refrigerated for several days.