Cilantro and scallions provide the green hue.
This recipe is inspired by a sauce from the Republic of Georgia, where it’s often served with chicken, grilled vegetables, and red beans. The original is a creamy, full-bodied condiment made with walnuts and dried apricots, while this creation, by Brooklyn-based recipe developer Ali Slagle, uses almonds instead. “The dried apricots are a surprising addition to a green sauce,” says Slagle, who recommends slathering it over pork chops, chicken thighs, or roasted vegetables. Or, she says, you can add a little olive oil and use it as a salad dressing for sturdy greens.
Ingredients
Directions
Step 1
Stir all the ingredients together in a medium bowl, adding more salt and pepper as needed. Store the sauce in the refrigerator for up to two days.