½cup(75 g) raw cashews (covered in boiling water and soaked 1-8 hours)
1/3cup(80 ml) packed basil leaves
1/3cup(80 ml) chopped chives
1/4cup(60 ml) packed tarragon leaves
1large garlic clove, peeled
2teaspoons(10 ml) drained capers
3tablespoons(45 ml) fresh lemon juice (more to taste)
1tablespoon(15 ml) extra-virgin olive oil
¼teaspoonsalt (more to taste)
¼cup(60 ml) ice water, plus more as needed
In the bowl of a high-speed blender or food processor, combine the soaked and drained cashews, basil, chives, tarragon, garlic, capers, lemon juice, olive oil, salt, and 1/4 cup ice water. Blend, increasing the speed to medium, until the dressing is creamy-smooth, adding more ice water as needed until you like the consistency. Taste, adding more lemon or salt if you like. Refrigerate airtight for up to 1 week.
Using ice water helps prevent the dressing from getting too warm as it blends, which could discolor the herbs and change the flavor of the dressing.Nutritional values are based on one of eight servings.