Garo
(Georgian walnut, cilantro and garlic sauce)
Image by Whats4eats
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
- Add all of the ingredients except for the chicken stock to the bowl of a mortar or blender and process until smooth
- 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.
- 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.
