Our WILDEST Butter Yet + Wild Green Tarragon and Cilantro Pine Nut Dressing (Raw, Vegan, Paleo)

Have you heard the good news? We've added yet another single ingredient stone ground raw nut butter to our Dastony line up - and it is a must try.

Unimaginably creamy, delicious, and nutrient-rich, our Wild Pine Nut Butter from Dastony is here! We source our pine nuts directly from the wild pine forests of Siberia where they are sustainably harvested and grown without any herbicides or pesticides (a wild food!). A true superfood, pine nuts offer a wealth of nutritional goodness such as heart-healthy fats, free radical squelching antioxidants, and plant based protein. They are also a valuable source of vitamins such as Vitamin K, niacin, thiamin, and vitamin E, and trace minerals such as copper, iron, magnesium, manganese, phosphorus and zinc.

We stone grind this silky-smooth, creamy-sweet wild nut butter in small batches at low temperatures to retain its nutritional properties, nourishing fats, plant based protein, and incredible flavor profile. The texture is unreal - it literally melts in the mouth. Perfect for making sauces and dressings!

The unique flavor of this luxurious butter can go either way - sweet or savory. Pine nuts are absolutely delicious in pesto recipes, their creamy and mildly sweet nature perfectly complimenting the bitterness of fresh herbs. We decided to whip up a dressing with a similar theme, but instead of basil, focused on the flavors of tarragon, cilantro, and lemon. This is a delicious, creamy dressing bursting with nutrition and flavor, and it couldn't be more easy to make. Drizzle it over a salad, pour it on your next bowl, or use it as a dip for collard wraps or rice paper rolls. 

The Recipe

Wild Tarragon and Cilantro Pine Nut Dressing

Makes roughly 1 cup

Ingredients

1/4 cup Dastony Stone Ground Wild Pine Nut Butter

1 Tbs Dastony Stone Ground Tahini

2 Tbs fresh lemon juice

2 tsp fresh tarragon, chopped finely

1/2 cup fresh cilantro chopped 

1/2 cup purified water

1/2 tsp nama shoyu

1/2 clove garlic, minced (optional)

1/4 tsp chlorella or spirulina powder (optional for added color and nutrient boost)

1/4 tsp pepper

1/4 tsp salt - add more to taste

Instructions

1. Place all ingredients except fresh herbs (cilantro and tarragon) into your blender carafe. Blend until smooth.

2. Add tarragon and cilantro, and blend briefly until well incorporated but still slightly textured. You can also blend until completely smooth - just don't over blend your herbs as it will increase bitterness due to oxidation.  

Serve over your next salad or bowl, or use it as a dip for collard wraps or rice paper rolls. So flavorful and nutritious!