Georgian Green Sauce – FSP
Servings
8Serving size
3 tablespoons sauceThis recipe can easily be multiplied. This recipe keeps well for about 5 days in the refrigerator and goes really well on sandwiches.
Ingredients
| 1 cup Water (boiling) |
| 2 ounces Dried apricots |
| 2 clove Garlic, raw |
| 1/3 cup, chopped Walnuts, shelled |
| 1/2 tsp. Salt |
| 2 cup Coriander (cilantro) leaves, raw |
| 1 1/2 cup chopped Fresh parsley |
| 2 Tbsp Fresh basil |
| 2 Tbsp. Fresh tarragon |
| 2 Tbsp Fresh dill |
| 1/4 cup Lemon juice |
| 2 Tbsp. Olive oil |
Instructions
Place the apricots in a bowl and cover with boiling water. Let soak for at least 1 hour, longer is better. Apricots can be soaked overnight.
Drain apricots, reserving the liquid.
Place garlic, walnuts and salt in a food processor or blender and pulse to a fine crumble.
Add the drained apricots, cilantro, parsley, and herbs. Blend.
With the machine running, drizzle in the lemon juice and olive oil.
Slowly add 1/2 cup of the apricot soaking liquid until a smooth, thick, but not pasty consistency is reached. Add more soaking liquid 1 Tablespoon at a time if needed.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Kindzis sats’ebelit, a Georgain cilantro sauce traditionally served with grilled meats or flavorful fish like salmon.