Ingredients

• 2/3 cup hazelnuts (3 oz), toasted and any loose skins rubbed off in a kitchen towel
• 1/2 cup warm water
• 1 small garlic clove, minced
• 1/2 teaspoon salt
• 1/2 cup finely chopped fresh cilantro
• 2 teaspoons red-wine vinegar
• 1/4 teaspoon cayenne
• 1/4 cup olive oil

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Instructions

1. Purée nuts with water, garlic, salt, cilantro, vinegar, and cayenne in a blender or food processor until smooth. With motor running, add oil in a slow stream, blending until emulsified.