BVR: Cilantro Sauce

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* Exported from MasterCook Mac *

 

Cilantro Sauce

 

Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes

Serving Size : 1 Preparation Time :0:00

Categories : 1 Spreads, Dips, Condiments

 

Amount Measure Ingredient -- Preparation Method

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2 ounces dried apricots (about 1/3 cup)

1/4 cup walnuts (shelled)

4 cloves garlic

1/4 cup fresh lemon juice

1 teaspoon salt -- to taste

freshly ground black pepper -- to taste

1 pinch cayenne

1 1/2 cups cilantro (leaves of 2 good-size bunches) --

chopped

1 cup fresh parsley -- chopped

1/2 cup basil, tarragon, and dill (mixed) -- chopped

1/4 cup walnut oil

 

1

Place the dried apricots in a bowl and pour in boiling water to cover

(at least 1 cup). Let sit for at least 1 hour, more if possible, so that

the soaking liquid will be sweet and flavorful. Drain over a measuring

cup and retain 1/2 cup of the soaking water.

2

Put the walnuts in the bowl of a food processor fitted with the steel

blade and turn on. With the machine running, drop in the garlic. As soon

as the garlic adheres to the sides of the bowl, stop the machine and

scrape down. Add the drained apricots, lemon juice, salt, pepper, and

cayenne to the bowl and process to a puree. Add the cilantro, parsley,

and mixed chopped herbs and puree, stopping the machine to scrape down

the sides several times. Combine the walnut oil and soaking water from

the apricots, and with the machine running, gradually add it to the

puree. Process until smooth.

3

Transfer the puree to a bowl and let it sit for 1 hour. Taste and

correct the salt.

 

Advance preparation: The sauce keeps for 2 to 3 days in the

refrigerator. Bring to room temperature before using.

 

Makes 2 cups.

 

Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001

Typed and MC Formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 535 Calories; 55g Fat (89%

calories from fat); 3g Protein; 13g Carbohydrate; 0mg Cholesterol;

2168mg Sodium

 

NOTES : The first time I tasted this, I was struck by the harmonious

marriage of the intense, sweet dried fruit and the cilantro and other

savory herbs - a delightful combination.

 

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