Click here for printer-friendly version
Makes: ~3/4 cup (12 Tablespoons)
Time: 15 minutes
1 cup fresh ripe cherries, pitted or frozen cherries
2 Tbsp avocado oil
2 Tbsp balsamic vinegar
1 Tbsp fresh lemon juice
pinch salt & pepper
1 Tbsp water, reserved
1.) If using fresh cherries, remove the stems and pits. If using frozen, they should already be free of stems and pits. Place pitted cherries in small sauce pan and heat over medium until cherries are almost to a boil and bursting; this takes about 5-8 minutes, depending on fresh or frozen (frozen actually takes less time!). Remove from heat and let cool for 5 minutes.
2.) Place the slightly cooled cherries and remaining ingredients, except water, inside a mini food processor*, and blend until smooth. Add 1 Tbsp of water and blend for another 15-20 seconds.
3.) Serve with your favorite salad or use as a dip for veggies! Store in an airtight container for up to one week in the fridge.
*The recipe volume works best in a mini food processor or smaller appliance (magic bullet, etc.). If you only have a regular size food processor, I would consider doubling this recipe!