Raw Wilted Spinach w/Tarragon Pine Nut Sauce

by Susan on July 16, 2009

How wonderful it is when life throws something completely unexpected your way. Recently, I was shopping at a local cooking store. Having sent the sales person off to look for some small tart pans, I went back to being completely distracted by all the cooking gadgets surrounding me. “How are things?” Looking up I instantly realized  that the woman checking on my tart pans was a former bridesmaid of mine! A dear friend that I had lost contact with over the years. She didn’t recognize me either, and we both had a good laugh. Connections made, we were thrilled!

After much catching up, we started talking about raw food. Kim is a very good cook and was quite interested to learn about the health benefits and techniques used to make raw food. What followed was an entire day of raw food creating. She brought some of her favorite recipes and we converted them with fabulous results. For lunch, raw wilted spinach salad with pine nut tarragon hit the spot and she was pleased to see how easy it was to prepare. For one of her first raw meals, it went over well.

Spinach and Tarragon

© www.rawmazing.com

Tarragon Pine Nut Sauce

2 C Pine Nuts, soaked 1 hour

Juice from 1/2 Lemon

1 small clove garlic

1 small shallot

2 T Olive Oil

3 T Chopped Fresh Tarragon

pinch Celtic Sea Salt

Fresh Ground Pepper to taste

Place all ingredients in food processor and blend very well. Add chopped tarragon and pulse a few times to mix.


5 C Raw Spinach

1 C Cherry tomatoes, halved

To make a “wilted” spinach, rub handfuls of spinach with your fingers until desired texture is achieved. Mix in Pine Nut Tarragon Sauce ( you won’t need all of the sauce, add by spoonful until you achieve your desired amount) and tomatoes, stir!

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{ 10 comments… read them below or add one }

Lauren July 16, 2009 at 8:35 pm

Perfection as always! :)


Michal July 17, 2009 at 7:56 am

This looks super yummy – do you think it would be possible to substitute sunflower seeds for pine nuts? Thanks :)


Mocha July 17, 2009 at 10:13 am

SO delicious looking! I love foodie blogs because you people are also fantastic photographers. This is One to Try. I loooooove pine nuts.


Akemi - Yes to Me July 18, 2009 at 7:22 pm

I made this for lunch today. It was fun to “wilt” the spinach with hands — usually we take care NOT to damage the produce, and here we go, crushing and bruising them. I added some basil I had at hand. Yum!

I just found this blog through In the Raw’s link. Keep up the great work!


Isle Dance July 19, 2009 at 1:40 pm



Sarah Schatz - menu planners for limited diets August 9, 2009 at 6:03 pm

I really love all the variations you can do with nuts, seeds and fresh herbs. I love this combination with pine nuts, lemon and tarragon. Looks yummy! To Michal, I think sunflower seeds would work too. I made “seed cheese” today and it is made with sunflower seeds.


Greeny January 24, 2011 at 3:38 pm

i want to make tarragon mushroom tart and you said that it would go just well with a salad.. and i was wondering what it would fit better turmeric salad or this one.


Susan January 24, 2011 at 6:01 pm

I would eat it with a green, leafy salad. It has a lot of flavor and as you plan your menu, you don’t want dishes competing with each other.


Laurie March 25, 2011 at 5:16 pm

This was SOooo good and so easy to make! Thank you.


Heather July 13, 2012 at 7:11 am

I used my thermomix to wilt the spinach, I set the temperature at 37 degrees and then put it on reverse speed for about 5 minutes. Wallah, perfect wilted spinach. Thermomix is the best for wanting to eat raw


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