Orange-Almond Sauce-the weeknight cook’s BFF

There are always going to be evenings when you don’t have much time to cook.  There are going to be nights when you just want a good meal, but don’t want to do much to get it.  For those evenings, this sauce will be like a best friend coming to the rescue.  Great flavors, simple ingredients, and comes together faster that you can boil water. And best of all: it can be used for several dishes.


You’ll get the sweetness of orange and almonds, the freshness of Italian parsley,  the zing of the olives and the bite of the asiago.  All together in this quick little sauce.


It’s great over ravioli or other pastas.  Toss it with steamed fresh vegetables to give them a needed lift from the ordinary. Baked potatoes are wonderful with it.  I’ve even stirred a spoonful or two into my beaten eggs before they go into the pan for the morning scramble and found it to be one of my favorite breakfasts.


This sauce takes less than 10 minutes to make and stores well in the frig for at least a week.

You’ll need:

2 cloves of garlic, peeled and trimmed, cut into smaller pieces (I use bigger cloves)

1/2 cup of green olives (your favorite kind)

1 bunch of fresh flat leaf parsley, remove the longest part of the stem ends

3/4 cup parmesan or asiago cheese ( try to use a good one, but you can substitute up to half with the canned kind and its still very good)

1/2 cup roasted almonds

Zest from one orange

Juice from the same orange

Salt and fresh ground black pepper to taste


In your food processor, pulse the above ingredients until well chopped.  Scrap down sides as needed.  With processor running add 1/2 cup (or more if needed) of good olive oil until sauce comes together.  It should be fairly thick.

Now you use it as you see fit.  Ravioli, pasta, veggies, potatoes, scrambled eggs.  Let me know if you come up with any new ways.  I would love to hear your ideas for it as well. Refrigerate any leftovers.  Enjoy!


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