GARLIC AND WALNUT SAUCE
About 1 ⅓ cups
This is a version of one of the dozens of walnut sauces found in the cuisine of Georgia (that is, the country in Eastern Europe between the Black Sea and Caspian Sea). Serve with cucumbers, tomatoes, roasted beets, poached chicken or turkey, or as a dipping sauce for bread. The sauce can be thicker, almost like hummus, or runny, like heavy cream, depending on what you intend to serve it with. You can increase the amount of spices to taste, if desired.
Combine in a food processor and process until finely ground:
- 1 cup walnuts, toasted
- 3 garlic cloves, coarsely chopped
Add and pulse to combine:
- 3 tablespoons minced cilantro or parsley
- 2 teaspoons lemon juice or red wine vinegar
- ¼ teaspoon ground coriander
- ¼ teaspoon cayenne pepper, or to taste
- ¼ teaspoon ground turmeric
- (¼ teaspoon ground blue fenugreek leaves)
Thin the sauce to the desired consistency with:
- Up to ¾ cup chicken or vegetable stock
Transfer to a bowl. Serve at room temperature. Store, refrigerated, for up to 1 week.