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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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From 350 Best Vegan Recipes. makes 2 1/2 cups – can be doubled and frozen Ingredients:
2 garlic cloves, crushed |
1 cup fresh cilantro |
1/2 cup fresh mint |
1/2 cup fresh basil |
1/3 cup roasted macadamia nuts |
1 (4 ounce) can water chestnuts, drained |
2 tablespoons fresh lime juice |
1 tablespoon fresh ginger, grated |
2 teaspoons chopped thai chiles |
2 teaspoons toasted sesame oil |
1/2 cup sunflower oil |
1 pinch salt |
Directions:
1. In food processor, with motor running, drop garlic through the feed tube and process until finely chopped. Add cilantro, mint, and basil and pulse until coarsely chopped.
2. Add macadamia nuts, water chestnuts, lime juice, ginger, chile and sesame oil and pulse to combine. Scrape down sides.
3. Slowly add the sunflower oil through the feed tube and process until smooth. Season to taste with salt.
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