When traveling in Chiapas, Mexico I had the pleasure to stay in a beautiful home in San Cristobal de las Casas. The caretaker of the home inspired many a night with her Argentinean-flare to lovely and simple home cooked meals. Her key to enhancing simple dishes into new world wonders included a well stocked fresh herb, seed and nut supply. This inspired recipe from Rosina’s kitchen is a simple sauce that can be added to any meal for an extra flavor burst.
Yield: 2 cups
- ½ cup unsalted, unroasted peanuts or sunflower seeds
- ½ a lime, juiced
- 2 medium garlic cloves, finely chopped
- ½ cup olive oil or medium chain triglyceride oil
- ½ cup of filtered water
- 1 generous bunch of fresh herbs (mix of parsley, cilantro and basil)
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- Heat a small searing pan over medium-high. When the pan is hot, add a single layer of nuts. If using peanuts roast for 15-20 minutes for sunflower seeds roast for 5 minutes. Do not add any oil or cooking spray – the nuts have enough oils on their own to cook. Stir frequently with a spatula until the nuts turn golden brown and smell mouth-watering. Remove from heat, and immediately place into a blender.
- In the blender or food processor add the lime juice, garlic, and herbs and pulse until the nuts, herbs and garlic break apart.
- Add the oil, water, salt and pepper and pulse for 30 seconds making sure to scrape down the sides of the blender or processor until smooth.
- Keeps in the refrigerator for 5-7 days.