Almond-Rosemary Sauce

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.

Photo by Katie Cunningham

Photo by Katie Cunningham


1/4 cup almond butter

1/4 cup olive oil

2T maple

3T water

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.