Georgian sauce with walnuts and garlic

Step-by-step preparation

Cooking time: 15 mins

1. STEP 1

   

   How to make Georgian sauce with walnuts and garlic? Very simple! Start by preparing the required ingredients according to the list. It is better to take green basil. With purple the sauce will also be tasty, but not such a beautiful color. I have bush basil with small leaves. This one is sold in large hypermarkets. It tastes no different from regular basil. Yogurt is suitable for any fat content. I have 6%.

2. STEP 2

   

   You can pre-dry the walnuts in a dry frying pan. Then chop the nuts with a knife into smaller pieces.

3. STEP 3

   

   Peel the garlic cloves and chop with a knife. If you wish, you can replace fresh garlic with 1-2 tsp. dry. If you want a sauce that is milder in taste, without any spice, you don’t have to add garlic at all.

4. STEP 4

   

   Place walnuts in a blender bowl. Beat into very fine crumbs. Instead of a stationary blender, you can use a submersible blender.

5. STEP 5

   

   Add washed basil and garlic to the chopped nuts. Salt and pepper the mixture. Beat again until smooth. I also recommend adding utskho-suneli seasoning to the sauce. It makes the sauce incredibly tasty and aromatic.

6. STEP 6

   

   Add natural yogurt and whisk everything again until you obtain a homogeneous, smooth sauce. The sauce is medium thick and fluid. If you want the sauce to be thinner, add a little more yogurt.

7. STEP 7

   

   Georgian sauce with walnuts and garlic is ready. You can serve it with baked or fried meat or vegetables. And also as a dressing for various salads of fresh or baked vegetables. I served the sauce with roast pork. Very tasty! Bon appetit!

Comments on the recipe

Moderator Ksenia

21.10.2023

4.9

I don’t often prepare sauces for meat dishes; I usually make do with ketchup and mayonnaise. But I saw on the website a recipe for Georgian sauce with walnuts and garlic, and I really wanted to cook it. It wasn’t difficult to make, it took me about 5 minutes to do everything. I prepared it based on 130 grams of yogurt (3.5 percent fat). I didn’t have basil, so I didn’t replace it with anything. For spices, I added half a teaspoon of khmeli-suneli, three pinches of salt and one pinch of ground pepper. The sauce turned out to be quite thick. It has a very pleasant nutty flavor. The sauce is moderately spicy. According to the calculator, it was necessary to add 1.3 cloves of garlic, I added two cloves. My husband and son said they could make it even spicier next time. And for me, such piquancy was just right. I served the sauce with shish kebab, but in general, in my opinion, it goes perfectly with any dish. Maria, thank you very much for the excellent recipe!