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Categories:Viewed: 15 - Published at: 6 years ago
Ingredients
- 2/3 cup hazelnuts (3 oz),
- 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
Method
- Puree 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.