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1/2 cup pine nuts
2 tablespoons beet juice – 1 small beet, grated and squeezed
1/4 cup finely chopped packed cilantro
1 tablespoon ginger juice, grated ginger and squeezed
1 tablespoon ume plum vinegar
1 tablespoon water
1/8 cup olive oil
1 teaspoon minced garlic
1 teaspoon apple cider vinegar
1 tablespoon finely chopped jalapeno


1. On a small dry frying pan, lightly toast the pine nuts until golden brown. Stir frequently so they do not burn. Remove from heat and allow to cool completely (you can place them in the freezer to speed the process).
2. Place all prepared ingredients into a high speed food processor and blend well until creamy, scraping down the sides as you go.
3. Serve immediately or store in an air tight container in the fridge for up to 5 days.

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