This is a lovely creamy marinade for chicken, beef, or prawns—or anything else that you may be cooking on the grill. Alternatively, the sauce can be used to coat the meat once it is cooked (and still hot). It also makes a tasty dipping sauce and can be served in a small bowl as an accompaniment to a summer barbecue, perhaps with crudités or some fresh crusty bread.
– 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).
Step 2: To 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.