Coarsely chop mint and cilantro. Whirl garlic in a food processor until chopped, then add mint, coriander, 1 tablespoon shallots, ginger, 1/3 cup chopped cashews, ¼ cup almond oil, salt, and pepper. Pulse a few times to chop finely. Scrape down sides and process to a smooth paste. Scrape into a small bowl, smooth top, and cover surface with remaining 1 teaspoon almond oil. Makes ¾ cup.

Select a large skillet with a tight-fitting lid. Smear pan bottom with ghee and scatter 1 tablespoon shallots over it. Lay sole fillets in pan, skin side down, without crowding. Scatter remaining shallots on top and season with salt and pepper. Pour wine around edge, cover, and place over high heat. After 1 minute, remove lid to see if liquid has begun to bubble. Cover, lower heat to medium-low, and cook for about 3 minutes more, or until just opaque.

Gently remove fillets with a large spatula and divide among four plates. Add lime juice to pan juices and swirl to combine. Spoon over fish, dividing evenly. Spoon a strip of pesto ½- to ¾-inch thick down the middle of each fillet. If using Sriracha, squeeze a thin stream in a zigzag pattern across fish. Sprinkle with remaining chopped cashews and serve at once, with remaining pesto on the side.