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Georgian Pesto

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.


  • 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


  1. 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. 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