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Cilantro Sauce
    Makes 2 cups
2 ounces dried apricots
  boiling water to cover (at least 1/2 cup)
2 heaped tablespoons shelled walnuts
4 garlic cloves, peeled
1/4 cup fresh lemon juice
1 to 1 1/2 teaspoons salt (to taste)
  freshly ground black pepper to taste
  pinch of cayenne
1 1/2 cups chopped cilantro leaves (2 good-size bunches)
1 cup chopped parsley
1/2 cup chopped mixed basil, tarragon, and dill
1/4 cup walnut oil
1/2 cup soaking water from the apricots

1. Place the dried apricots in a bowl and pour on boiling water to cover. Let sit for at least an hour, more if possible, even overnight. Drain over a measuring cup and retain 1/2 cup of the soaking water.

2. Put the walnuts in the bowl of a food processor fitted with the steel blade and turn on. With the machine running, drop in the garlic. As soon as the garlic adheres to the sides of the bowl, stop the machine and scrape down. Add the drained apricots, lemon juice, salt, pepper, and cayenne to the bowl and process to a puree. Add the cilantro and other chopped herbs and puree, stopping the machine to scrape down the sides several times. Combine the walnut oil and soaking water from the apricots, and with the machine running, gradually add it to the puree. Process until smooth. Transfer to a bowl and let sit for one hour. Taste and correct salt.

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