Georgian Walnut Paste Recipe
This Georgian walnut paste, also known as nigvzis sakmazi, is a rustic recipe made of nuts, herbs, water, and seasonings. This versatile component comes in many forms when combined with dishes across the Georgian cuisine.
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
- 200 grams whole walnuts
- 1 teaspoon blue fenugreek powder or fenugreek powder
- 1 teaspoon marigold powder or saffron powder
- 1 teaspoon coriander powder or caraway powder
- 3 garlic cloves
- 3 tablespoon white wine vinegar
- 3-4 pieces parsley or cilantro or mint
- 4 tablespoon water or more
- ½ teaspoon salt to taste
- 1 chili, small and diced optional
Instructions
- Place all ingredients except for vinegar, salt, and water in a food processor.
- Pulse until you get a rough paste. Add a tablespoon of vinegar and water at a time.
- Pulse a few seconds and use a spatula to push the sides down. Add more vinegar and water. Repeat until you get a slightly softer consistency. Add more water if needed, but do not use more vinegar.
- Add salt and keep pulsing until you get a smoother consistency that still have some nutty bits.
Nutrition
Calories: 338kcalCarbohydrates: 9gProtein: 8gFat: 33gSaturated Fat: 3gPolyunsaturated Fat: 24gMonounsaturated Fat: 5gSodium: 4mgPotassium: 253mgFiber: 4gSugar: 1gVitamin A: 74IUVitamin C: 3mgCalcium: 61mgIron: 2mg