Equipment
Ingredients
Base and Aromatics
- 60 g dried apricots
- 60 ml water, boiling
- 50 g walnuts, shelled
- 4 garlic, peeled
Fresh Herbs and Greens
- 40 g fresh cilantro, coarsely chopped, tender stems included
- 15 g fresh parsley, coarsely chopped
- 10 g fresh dill, coarsely chopped
- 30 g scallions, roughly chopped, white and green parts
Seasonings and Oil
- 60 ml lemon juice, freshly squeezed
- 60 ml walnut oil
- 120 ml extra virgin olive oil
- 6 g kosher salt
- 2 g black pepper, freshly ground
- 1 g cayenne pepper
Nutrition (per serving)
Method
Place the dried apricots in a heatproof bowl and cover with boiling water (100°C/212°F). Allow them to soak until fully softened, then gently stir or mash to form a coarse paste. Do not drain the soaking liquid.
In a food processor, combine the shelled walnuts and peeled garlic cloves. Pulse repeatedly until coarsely ground.
Add the softened apricot paste along with its soaking water, fresh cilantro, parsley, dill, scallions, lemon juice, kosher salt, black pepper, and cayenne pepper to the food processor. Process until the herbs are finely chopped and the mixture is well integrated.
With the food processor running on low, pour the walnut oil and extra virgin olive oil through the feed tube in a slow, steady stream. Continue blending just until the sauce thickens and emulsifies.
Transfer the completed sauce to an airtight container. Let it rest at room temperature to allow the flavors to meld and the sauce to thicken slightly before serving.
Chef's Notes
- The dried apricots provide an undetectable but critical sweet-tart undertone that elevates this from a standard herb pesto to a complex Georgian condiment.
- To keep the bright emerald color, ensure your herbs are completely dry before processing and avoid over-blending, which generates dulling heat.
- Walnut oil is highly perishable. Ensure yours is fresh; if it smells like paint thinner, discard it and substitute completely with extra virgin olive oil.
- This sauce acts as a phenomenal flavor bomb. Use it as a marinade for grilled chicken, a dressing for potato salads, or dolloped generously over roasted eggplant.
Storage
Refrigerator: 1 week — Store in an airtight jar. The top may darken slightly due to oxidation; stir well before using.
Freezer: 3 months — Freeze in ice cube trays for easy portioning, though fresh herb flavor may slightly dull.
