Combine herbs and chili in a food processor and pulse until finely chopped. Add the ginger, cashews, a pinch of salt, and half the lemon juice Pulse to create a thick paste. Add about 1/3 cup of water and pulse. Add more water if needed, a tablespoon at a time. Taste and add more lemon juice or salt if needed.
It will keep, refrigerated in a covered container, for a few days.