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.
Garo
Course: SaucesCuisine: GeorgiaThis 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.
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
Directions
- 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 Notes and 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.
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