This sauce goes with the Wild Mushroom Fettuccine I am making tomorrow.
This recipe makes 6 cups of sauce.
.5 gram saffron threads (I know these are expensive)
2 cups cashews
2 cups pine nuts
3 large garlic cloves
1 tsp. sea salt
1 tsp. freshly ground black pepper
Combine the saffron and 4 cups of water in a bowl and let sit at room temperature overnight.
The next day, combine the saffron water, cashews, pine nuts, garlic, salt and pepper in a blender. Blend until completely smooth with no lumps.
Use straight away or store in the fridge for up to 5 days.
Giving credit where credit is due…
Thanks Alissa Cohen – can’t wait to get to the final recipe – Wild Mushroom Fettuccine tomorrow!