International Recipes and Cooking Around the World


Georgian walnut, cilantro and garlic sauce

(Georgian walnut, cilantro and garlic sauce)

Image Creative Commons by Whats4eats

Average: 4 (1 vote)

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


  • 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


  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.

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