1 Place the cilantro, coconut, cashews, egg yolk and lime juice in a blender or food processor.

2 With the motor running, add the oil drop by drop until a thick sauce forms.

3 Season with salt and pepper.

4 The sauce can be stored, covered, in the refrigerator for up to 5 days.

As seen in Joy of Kosher with Jamie Geller Magazine (Late Winter 2013) - Subscribe Now