Georgian Sauce

(the country, not the state)

Soak for 1 hour: (Soaking overnight is even better)

• 4 oz. Dried apricots
• 2 cups boiling water

Once the apricots are soaked, drain over a bowl to retain the “juice”.

In a food processor or blender:

• 2/3 cup walnuts
• 4-8 cloves of garlic

Blend until smooth.

Add:

• Apricots
• 1/2 cup lemon juice (fresh is best)
• Freshly ground black pepper
• 2 pinches of cayenne pepper

Blend again.

Add:

• 4 cups of cilantro-coarsely chopped (4 bunches of cilantro)
• 3 cups Italian parsley (3 bunches of parsley)
• 2cups basil-coarsely chopped
• 1 Tb dill weed
• 2 tsp tarragon
• 1/4 cup walnut oil
• 1 cup of apricot soaking water, as needed.

Finish processing.

Freeze in ice cube trays. Once frozen, store in zip lock bags.

Bring to room temperature to appreciate the complexity of flavors!! It’s amazing.

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