So, this is not one of my regular sauces. This is one I pull out when I’m ready to impress some guests or cater a dinner party. It is rich, pungent, and memorable. The maple and the rosemary complement each other far more than you’d imagine, and when I say rich, I mean decadent.
Since it is a pretty heavy sauce, you wouldn’t want to put it on just anything.
I personally like to pair it with kale, brussel sprouts, and delicata squash in the form of a quinoa bowl.
Please note, you may add more water to the recipe if you want to thin it out or make it less powerful.
1/4 cup almond butter
1/4 cup olive oil
1t fresh rosemary
pinch salt and pepper
Add all ingredients into a high-speed blender and blend on high until smooth.
Transfer into an airtight container and store in the refrigerator for up to two weeks.