Nut Salsas and Sauce Variations

Hazelnut, Parsley, Sage, and Orange salsa

⅛ cup chopped and toasted hazelnuts

2 cloves garlic, grated

1 orange, zested and juiced

¼ cup finely chopped parsley

5 finely chopped sage leaves

¼ cup oil

Almond, Parsley, Mint, and Scallion Salsa

¼ cup sliced and toasted almonds

¼ cup fresh parsley, finely chopped

3 tbsp fresh mint, finely chopped

2 scallions, white and green parts thinly sliced

1 lemon, zested and juiced

¼ cup oil

Cashew, Cumin Seed, Brown Butter, and Hot Pepper Sauce

¼ cup chopped and toasted cashews

1 tsp cumin seeds, smashed

¼ cup browned butter

1 tbsp Marash pepper or other hot chile

1 clove garlic, grated

For all three sauce variations, add all ingredients to a small bowl and mix until thoroughly combined, salt to taste. For a creamy version of either combination, combine in a mortar and pestle until you reach desired consistency. If too thick, add more oil.

Cal's Tips:
• Use good olive oil for salsas, or a neutral oil if you don’t have that.
• Salt the salsa lightly at first—it can be easy to overdo it.
• Citrus juices and vinegars, if using, should be added to herby salsas right before serving so they don’t muddy the color.
• Nut salsas and sauces keep well for a couple of days, refrigerated.

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Nut Salsas and Sauce Variations