Cilantro, Pistachio, Almond And Castelvetrano Sauce

By Wewah

This sauce has a nice balance of flavors. I like it with corn chips or tacos, roasted potatoes, rice and beans or grilled vegetables. Castelvetrano olives are pretty, bright-green olives, juicy and mild with a vegetal flavor. You can substitute other green olives, but the flavor and color won't be quite as bright.

Ingredients

• Makes about 2 cups
• 1/3 cup sliced almonds
• 1/3 cup pistachios, roasted or lightly toasted
• 1/2 cup castelvetrano olives
• 1 clove garlic, roasted or toasted
• 1 jalapeno (or more to taste)
• 1 cup cilantro leaves, cleaned and picked from the stem
• Juice of half a lemon
• 1 teaspoon honey
• 1/4 cup olive oil
• 1/2 cup water
• Salt and plenty of freshly ground pepper

Details

Adapted from npr.org

Preparation

Step 1

In a food processor or blender, combine the nuts, olives, garlic and jalapeno, and process until chopped quite fine. Add the cilantro and process until chopped and combined. Add the lemon juice and honey and process again. With the machine running, slowly add the olive oil and process until fairly smooth. Add enough water to make it just as thin as you like it, and process until completely smooth. I left mine quite thick, like whipped cream, but you can make it as thin as you like it. Season well with salt and pepper.