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This was a good sauce, but just a little sweet for what I was expecting as a pasta sauce. I ended up adding about a teaspoon of Kosher salt and next time I think I'll omit the dates. I served it over long shredded zucchini instead of cooked pasta. It made a ton! I froze two containers and might try using the puree to make some healthy veggie muffins. There are a lot of possibilities with this one! I would make it again.
Fantastic and versatile! My family's favourite 'sauce'. We also use it as a dip and a pizza topping. I also add alfalfa sprouts and blend well; my eldest daughter says alfalfa 'tastes like eating hair' so I have to blend it into sauces, soups and smoothies instead :D