¼ cup raw cashews
½ cup raw brazil nuts (or can use more cashews)
⅒ cup raw pine nuts
3 Tbsp freshly squeezed lemon juice (see note)
1 clove medium to large clove garlic, quartered (choose size to taste)
½ tsp sea salt
freshly ground black pepper to taste
⅓ cup + 1-3 tbsp water (see note)
3 Tbsp walnut or olive oil
1. Using a hand blender (or high-powered blender) combine all ingredients (starting with 2 ½ tbsp lemon juice and 1/3 cup water). Start on low speed with hand blender if possible, and then work up to a high speed to finish blending. Puree until very, very smooth, adding more water to smooth out and thin as desired. Taste test, and add additional salt, pepper and lemon juice to taste.
2. Note: Be sure to blend this sauce long enough until it is creamy smooth. I use my hand blender, but it does take several minutes of high blending to achieve a smooth texture.
3. Note: If you prefer a tangier flavor for this aioli, use 3 tbsp of lemon juice, or more to taste.
4. Note: This sauce is fairly thick with pureeing, and will thicken with refrigeration. To use as a dip, simply make ahead and refrigerate for an hour or more before serving. If you prefer a thinner consistency, add more water, ½ tbsp at a time as needed.