Georgian Pesto
A pesto to make in summer, when fresh herbs are at their best. Your choice of herbs may vary, but cilantro is a must for this recipe. Like most pestos, it keeps fine in the fridge.
Ingredients
- ½ cup dried apricots
- 1 large bunch cilantro, chopped
- ½ cup basil, chopped
- ¼ cup tarragon, chopped
- ¼ cup chives, chopped
- 2 scallions, chopped
- ¼ cup dill
- ¼ cup parsley
- ¾ cup walnuts
- 3 cloves garlic
- 4 Tbsp lemon juice
- Salt to taste
- 1 tsp Reshampatti flakes
- Black pepper, ground, to taste
- ½ cup cup nut oil
Method
-
1
Dice apricots into fine cubes. Place in a bowl and barely cover with boiling water. Let stand a few minutes while you prepare the other ingredients.
-
2
Place drained apricots, chopped herbs, scallions, nuts, lemon juice, salt, and spices in a food processor and purée. Incorporate oil in a continuous stream until the sauce is smooth and lustrous. Taste and salt if necessary.
A variation of the Pistou from The Spice Trekkers Cook at Home
