Georgian Walnut Paste with Carla Capalbo
Makes about 240ml/8fl oz/1 cup Prep 10 minutes
Ingredients: 150g/5 oz/1½ cups walnut halves 12g/1/3 oz/3 garlic cloves, or more to taste ½ tsp coriander seeds, crushed 1/4 tsp ground blue fenugreek 1 tsp salt 1 tbsp chopped mint 3 tbsp chopped coriander/cilantro leaves 1 tsp minced dill fresh chilli, to taste ¼ cup water
Method: Combine all the ingredients in the bowl of a food processor and pulse until you have an even paste. Some dishes are best with a more granular mixture while others call for a smoother texture – there are no rigid rules. Store tightly wrapped with plastic wrap in the refrigerator for up to 2 weeks. You can also freeze small batches of the paste, wrapped in foil for quick use at a later date. This paste is quite concentrated and should always be loosened with a little water or other liquid before using.