Georgian Cilantro Sauce
Servings
12Serving 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 quart Water |
| 4 ounces Dried apricots |
| 2 ounces (14 halves) Walnuts, shelled |
| 2 cup Coriander (cilantro) leaves, raw |
| 1 cup chopped Fresh parsley |
| 16 leaves Fresh basil |
| 1 tsp. Fresh tarragon |
| 1/2 tsp. Salt |
| 1 to taste Black pepper |
| 2 clove Garlic, raw |
| 1/4 small White onions |
| 1/2 lemon yields Lemon juice |
| 2 Tbsp. Olive oil |
Instructions
It's best to let the apricots soak overnight, but they need to soak at least 3 hours.
After the apricots have soaked, place them in a blender along with any liquid remaining in the bowl. Add the walnuts, cilantro, parsley, basil, tarragon, salt, pepper, garlic, onion, lemon juice and olive oil.
Puree until smooth.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Pretty much every culture has their version of the green sauce. Pesto in Italy, Salsa Verde in Spain, Chimichurri in Argentina. This Georgian cilantro sauce recipe is also known as Niortskali. There are a lot of variations but the basic ingredients, as with a lot of green sauces, are cilantro, parsley, garlic and oil.
The difference with this sauce is the apricots. The traditional Georgian recipes will use an apricot “leather” which is similar to a fruit roll-up. Dried apricots will work well, but soaking them makes all the difference and soaking them overnight is worth the extra step. Unlike a pesto or salsa verde with a more textured mouthfeel, the apricots give this sauce both a silky sweetness and a rich creamy texture. It is perfect served on pork or flavorful fish like salmon or mackerel.