4 tbsp raw cashews
2 garlic cloves
2 fresh green jalapeño or serrano chilies,
seeded and diced
2 shallots, finely diced
½ cup olive oil or untoasted sesame oil
1 tbsp white wine vinegar
juice of 2 limes
½ bunch of fresh basil, coarsely chopped
½ bunch of cilantro, coarsely chopped
pinch of sea salt
freshly ground black pepper
pinch of sugar or a little freshly
squeezed orange juice (optional)
1Dry-roast the cashews over medium heat, watching carefully to avoid
burning, and turning frequently until they are golden brown all over.
2To make the sauce, first make a paste of the garlic and chilies in a food
processor or blender, then add the shallot and process until a coarse paste
forms. Now add the cooled cashews, and process once again until smooth.
With the motor running, very gradually add the oil in a thin, steady stream, then
add the vinegar and 1 tbsp water. With the motor on a low speed, add the lime
juice, then the basil and cilantro, until you have a smooth green paste. Taste
and adjust the seasoning with a pinch of sea salt and black pepper, and more
lime juice if needed. If the chilies are too hot, add a pinch of sugar or some
orange juice, if you like.
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