Hazelnut Sauce

Name: Hazelnut Sauce
Ingredients: 1 1/2 cups hazelnuts (about 7 ounces); 2 garlic cloves, crushed; 1 teaspoon ground ginger; 1 teaspoon minced lemon zest; 1 teaspoon coriander seeds; 2 tablespoons pomegranate molasses diluted with 2 tablespoons warm water (see Note); 2 tablespoons olive oil; Pinch of cayenne pepper; Pinch of saffron threads; Salt

10 ingredients

9 steps

Ingredients

1 1/2 cups hazelnuts (about 7 ounces)
2 garlic cloves, crushed
1 teaspoon ground ginger
1 teaspoon minced lemon zest
1 teaspoon coriander seeds
2 tablespoons pomegranate molasses diluted with 2 tablespoons warm water (see Note)
2 tablespoons olive oil
Pinch of cayenne pepper
Pinch of saffron threads
Salt

Directions

1

Preheat the oven to 350.
2

Toast the hazelnuts in a pan for about 10 minutes, or until fragrant and the skins blister.
3

Transfer to a kitchen towel and rub them together to remove the skins.
4

Let the nuts cool.
5

In a blender, combine the hazelnuts, garlic, ginger, lemon zest, and coriander seeds and coarsely chop.
6

In a bowl, combine the diluted pomegranate molasses with the oil, cayenne, saffron and 3/4 cup of warm water.
7

With the machine on, gradually add the liquid and blend until smooth.
8

Refrigerate for at least 30 minutes.
9

Season with salt and serve slightly chilled.