International Recipes and Cooking Around the World

Garo

Georgian walnut, cilantro and garlic sauce

(Georgian walnut, cilantro and garlic sauce)

Image Creative Commons by Whats4eats

No votes yet

This wonderfully bright and refreshing herb and nut sauce is perfect for topping roast chicken, drizzling over vegetables or simply spreading on a slice of bread. It's similar to Italian nut pestos, but without the cheese.

Makes about 2 cups

Ingredients

  • Walnuts, toasted -- 1 cup
  • Garlic, chopped -- 3 or 4 cloves
  • Cilantro, chopped -- 1/2 bunch
  • Ground coriander -- 1 teaspoon
  • Salt -- big pinch
  • Olive oil -- 3 tablespoons
  • Lemon juice or white wine vinegar -- 2 tablespoons
  • Chicken stock -- 1/2 cup

Method

  1. Add all of the ingredients except for the chicken stock to the bowl of a mortar or blender and process until smooth
  2. Remove the puree to a small saucepan and add enough chicken stock to pour a pourable sauce. Bring to a boil over medium-high flame, and then reduce heat to low and simmer for 5 to 10 minutes.
  3. Remove from heat and allow to cool. Adjust seasoning to taste and serve at room temperature.

Garo Variations

  • Vegetarian garo: Use a good vegetable stock or just plain water instead of the chicken stock.
  • Other herbs and spices: Add a couple sprigs of parsley, tarragon, mint or basil along with the cilantro. Include a 1/2 teaspoon of ground fenugreek or turmeric.

You Might Also Like

Pebre

Pebre (Chilean cilantro sauce)

(Chilean cilantro sauce for grilled meats)

Chimichurri

Chimichurri (Argentine parsley-garlic sauce for grill meats)

(Argentine parsley-garlic sauce for grilled meats)

Le Grand Aïoli

Aioli garlic sauce in mortar

(French Provençal cod and vegetables with garlic mayonnaise)