Georgian Cilantro Sauce

See the RecipeSusie Cushner

(Kindzis Satsebela)
Sauces made with a variety of vegetables, fruits, herbs, and nuts are essential to Georgian cuisine (the republic, not the state). This recipe is adapted from Darra Goldstein's The Georgian Feast (HarperCollins, 1993). We've substituted easy-to-find apricot preserves for the traditional apricot leather. Serve with crudites or grilled meats.

Georgian Cilantro Sauce
An abundance of fresh herbs makes up the bulk of this unique sauce, while apricot preserves add just a hint of sweetness.
Yield: makes 2 Cups

Ingredients

  • 2 tbsp. apricot preserves
  • 4 cloves garlic, crushed and peeled
  • 2 scallions, trimmed and chopped
  • 1 12 cups fresh cilantro
  • 12 cup fresh basil leaves
  • 12 cup fresh dill
  • 12 cup fresh parsley
  • 12 cup fresh tarragon leaves
  • 12 cup shelled walnuts
  • 14 cup fresh lemon juice
  • 1 cup walnut oil
  • Pinch cayenne
  • Salt and freshly ground black pepper

Instructions

  1. Place apricot preserves, garlic, scallions, cilantro, basil, dill, parsley, tarragon, walnuts, and lemon juice in a blender. Pulse until smooth. While processing, gradually add walnut oil. Sauce will be thick.
  2. Transfer sauce to a bowl, season to taste with cayenne, and salt and pepper, and set aside for about 2 hours to allow flavors to develop. Sauce will keep in a sealed container in the refrigerator for up to 1 week.