Serve this sauce over baked, broiled, or sautéed white-fleshed fish.
Recipe information
Total Time
20 min
Yield
Makes about 1 1/4 cups
Ingredients
2/3 cup hazelnuts (3 oz), toasted and any loose skins rubbed off in a kitchen towel
1/2 cup warm water
1 small garlic clove, minced
1/2 teaspoon salt
1/2 cup finely chopped fresh cilantro
2 teaspoons red-wine vinegar
1/4 teaspoon cayenne
1/4 cup olive oil
Preparation
Purée nuts with water, garlic, salt, cilantro, vinegar, and cayenne in a blender or food processor until smooth. With motor running, add oil in a slow stream, blending until emulsified.
