Name: Cilantro Sauce (Kindzis Satsebela)
Yield: Makes 2 Cups
Cuisine: Georgia
Ingredients: 1½ cups finely chopped mixed parsley, dill, basil, tarragon; 4 garlic cloves, peeled; 1½ cups finely chopped cilantro; ½ cup shelled walnuts; ¼ cup boiling water; 1 cup walnut oil; Dash cayenne; ¼ cup freshly squeezed lemon juice; ½ cup finely chopped scallions (including green part); Freshly ground black pepper; 1½ teaspoons salt; 2 ounces apricot fruit leather

Preparation info

Makes
2 Cups

Difficulty
Easy

Appears in

The Georgian Feast

By Darra Goldstein

Published 1999

About

Here is an excellent sauce to serve with grilled meat or chicken. It also complements vegetables nicely. Cilantro Sauce may be stirred into lobio or potato salad, or poured over cooked eggplant slices. This sauce tastes best after it has sat for 1 or 2 hours for the flavors to blend. (Cilantro is sometimes sold as fresh coriander or Chinese parsley.)