Dip / Gluten Free / Kosher for Passover

Spicing up the matzah

Six days into this holiday, and the matzah is getting old. How many times can you eat it with cream cheese?

Try these recipes to get you through the home stretch. Moadim l’simcha!

SALSA VERDE

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4 large or 6 small tomatillos (looks like a green tomato in a husk)
3 scallions
1 clove of garlic
1/2 salt
juice of one lime
1/4 cup cilantro
1T olive oil

Peel the tomatillos and rinse the sticky exterior. Combine all the ingredients in the food processor.

HOMEMADE MAYONNAISE

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1 egg
1 cup grape seed oil
dash salt
dash sugar
1t cider vinegar

The key here is the immersion blender. I’ve tried this with a food processor and failed…twice. Crack an egg at room temperature into a tall, (somewhat) narrow container. Blend on high speed for about a minute. Start adding oil very slowly, about a teaspoon at a time. Continue adding throughout the blending until you have a thick mayo. This may take 5-8 minutes. Stir in sugar, salt, garlic and vinegar. Use it plain on matzah or in salad dressings. You can also add chopped herbs. Store it in the fridge for up to one week.

SPICY PESTO (My personal favorite)

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1 clove garlic
1 thai pepper (with seeds removed)
1T olive oil
juice from a small lime or lemon
handful of any fresh herbs you have–cilantro, basil, parsley
dash of salt

Combine all the ingredients in a food processor or with a mortar and pestle.

TRADITIONAL PESTO

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3 cloves garlic
2 large handfuls of basil
1/2 cup pinenuts
3T olive oil
1/2t salt
freshly ground pepper

Add all the ingredients to the food processor. Will last in the fridge for at least a week, if you don’t gobble it up. You can also freeze it in an ice cube tray and then store the cubes in a freezer bag for months.

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