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Green Cashew Nut Sauce (Molho de caju)  (Not yet rated)

This a creamy, Latin American marinade for chicken, beef or prawns. You can also coat meat with this while grilling.

Cal: 160 Fat: 15g Carbs: 5g Protein: 1g Fiber: 0g

Original recipe serves 8
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 8)

  • 4 tablespoons cashews ; raw
  • 1/2 cup olive oil
  • 2 shallots ; finely diced
  • 1/2 bunch basil ; chopped
  • 1/2 bunch cilantro ; chopped
  • 1 pinch salt
  • black pepper ; to taste
  • 1 tablespoon wine vinegar ; white
  • 2 whole jalapeno pepper ; seeded and sliced
  • 2 cloves garlic
  • 1 tablespoon water
  • 2 tablespoons lime juice
  • In My Kitchen

  • You will also need: food processor


    Dry roast the cashews over medium heat, turning frequently until golden. Combine the garlic and jalapeno pepper in a food processor to make a paste. Add the shallot and continue processing until a coarse paste forms. Add the cashews and process until smooth. Gradually add the olive oil in a steady, thin stream, processing, and then add the water and wine vinegar. With the motor running on low speed, add the lime juice, and then the cilantro and basil. Season to taste with salt and pepper. Add more lime juice if needed. If the sauce is too spicy, add a pinch of sugar or orange juice, as needed.

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