Spicy Pine Nut Dressing

This Spicy Pine Nut Dressing is bold, creamy, and packed with flavor. The rich nuttiness of toasted pine nuts combines beautifully with the earthy sweetness of beet juice, the zing of fresh ginger, and a kick of jalapeño. Whether drizzled over salads, grain bowls, or roasted vegetables, this dressing delivers the perfect balance of heat, acidity, and creaminess to elevate any dish.

Chef’s Tip

Ingredients

½ cup pine nuts
2 tablespoons beet juice (from 1 small beet, grated and squeezed)
¼ cup finely chopped packed cilantro
1 tablespoon ginger juice (grated ginger, squeezed)
1 tablespoon ume plum vinegar
1 tablespoon water
⅛ cup olive oil
1 teaspoon minced garlic
1 teaspoon apple cider vinegar
1 tablespoon finely chopped jalapeño

Directions

In a small dry frying pan, lightly toast the pine nuts over medium heat until golden brown, stirring frequently to prevent burning. Remove from heat and allow to cool completely (placing them in the freezer can speed this up).
Place all prepared ingredients into a high-speed food processor.
Blend until smooth and creamy, scraping down the sides as needed.
Taste and adjust seasoning if desired.