From The Georgian Feast, with modifications
Makes 2 cups
Ingredients
1/4 cup apricot jam
1/2 cup shelled walnuts
4 garlic cloves, peeled
1 1/2 cups finely chopped cilantro
1 1/2 cups finely chopped mixed parsley, dill, basil, tarragon
1/2 cup finely chopped scallions (including green part)
1/4 cup lemon juice
1 1/2 teaspoon salt
ground black pepper
dash cayenne pepper
1 cup almond oil or walnut oil
Grind the walnuts and garlic together in a food processor, being
careful not to grind them to a sticky paste. Next, add the apricot jam, the
herbs, scallions, lemon juice, salt, pepper, and cayenne, and blend together.
In a slow, steady stream while the motor is running, add the oil to form a thick
sauce.
Allow to rest at room temperature for a couple of hours before serving. This
sauce will keep, tightly covered and refrigerated, for several days. Bring to
room temperature before using.
