The opera will last about five hours, and in the interval we’ll serve this sauce in chilled champagne glasses. I liked this sauce quite a bit! It’s one in a long line of creamy nut-based sauces I’ve made, I’m a nut-sauce fan!! I like this one because it seems like a concentration of a lot of flavors I’ve been using lately. I’ve been putting lime in everything. I’ve been putting basil in everything. The boys have been eating tamari like it’s going out of style. And every once in a while David and I will treat ourselves to dark-and-stormy-mojitos. That’s ginger beer, rum, lime, ice and fresh mint leaves. Oh yum. So this has a lot of those flavors in it. And they’re all really nice together. I’ve eaten it with roasted vegetables (it’s nice with earthy beets and potatoes!) I’ve eaten it on green salads. And I made a nice, fresh and juicy salad of cucumbers, carrots and basil, that I coated with this. Very refreshing!
Here’s Marvin Gaye with What’s Happening, Brother?
1/2 cup sliced almonds
zest and juice of half a lime
2 t tamari
1 t honey
1/2 t ginger
1/2 cup, mixed fresh mint and basil, loosely packed
2 T olive oil
salt & pepper to taste
In a blender or food processor combine the almonds, lime zest, ginger, basil and mint. Blend till it’s a bit chunky. Add the tamari and lime juice. Blend again. Add the olive oil in a thin stream, blending the whole time. Add water – up to about half a cup, till it’s as thin and creamy as you like it. Season with salt (shouldn’t need much because of the tamari!) and freshly ground pepper. Taste for lime, tamari, honey – you should have a nice balance of tart, salty, and sweet.
TO MAKE THE SALAD
Cut a cucumber into small cubes
Cut some carrots into small cubes
Sprinkle over a few spoonfuls of capers
tear some fresh basil and mix it in.
Pour summery almond sauce over and stir well.