Posto (poppy seed, cashew, cilantro sauce)

Updated: Mar 7, 2019

Delicious sauce that can be used on roasted vegetables, pasta, salad and more!

This sauce is above and beyond! I drew inspiration from series 9 of the Great British Bake-Off. Rahul used a similar recipe in one of his dishes. After seeing his creation, I looked into recipes for “posto” because I had never heard of it before. What I found were many different recipes, mostly of Indian origin, that all contained poppy seeds. While I am not well versed in Indian cuisine, and I do not fancy this recipe to be in any way authentic, I can at the very least say it is delicious! It contains cashews, cilantro, and white poppy seeds that give it a very unique texture. If you can't find poppy seeds in your grocery store I purchased mine online here.

In addition to this tasty recipe, I found many interesting things about poppy seeds when I was researching. Before making this recipe I had eaten dark poppy seeds on bagels and in garnishes etc, but I had never eaten white poppy seeds. I found a study looking at poppy seed paste as a fat replacer. As we know, a diet high in saturated fat has ill effect on our health, “high fat intake increases risk of obesity and some types of cancer, and saturated fat is also closely related to high blood cholesterol and coronary heart disease”(Gök 400). In this study, the researchers looked at the “use [of] poppy seed paste in koefte (Turkish style meatballs) production and the efficacy of using poppy seed as a partial animal fat replacer” (Gök 400). They did 3 different poppy seed additions, “15% fat and 5% ground poppy seed, 10% fat and 10% ground poppy seed, 0% fat and 20% ground poppy seed” (Gök 401). In their findings, the addition of ground poppy seeds did not affect the moisture of the uncooked burgers, they were still just as juicy with poppy seeds as with the addition of animal fat (Gök 402). More importantly, the addition of 20% poppy seed had the highest amount of protein and the highest level of linoleic acid (Gök 402-403). This is important because, “the consumption of linoleic acid is reported to lower the serum cholesterol level when dietary saturated fat is replaced with oils rich in linoleic acid” (Gök 403).

I hope you take this information into consideration next time you’re making burgers or meatballs! I know I will, and now you have two reasons to use poppy seeds. Enjoy :)

Yield: 1 ½ cups


½ cup cashews (soaked for at least 1 hr, up to overnight)

2 Tbsp white poppy seeds

¼ yellow onion

½ tomato

1 cup cilantro

1-2 chilli peppers (small green)

1 Tbsp lemon

1 tsp garlic powder

Pinch paprika

Salt to taste


1. Soak cashews for at least an hour, preferably overnight.

2. Drain them fully and add to food processor with poppy seeds.

3. Roughly chop onion and tomato (remove seeds and stem). Add to food processor.

4. Pulse a couple of times and then add the remaining ingredients. Process until the sauce comes together.

5. Top on all things delicious!

Works cited

Gök, Veli, et al. “Effect of Ground Poppy Seed as a Fat Replacer on Meat Burgers.” Meat Science, vol. 89, no. 4, 2011, pp. 400–404.

Author: Lucy Lafranchise

Photographer: Jack Klipfel