Georgian Walnut and Cilantro Sauce

👨‍🍳 Method

1. 1
   Grind the nuts in a food processor into a coarse powder.

   ⚙ Grinding in a Food ProcessorFood processor

   💡In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
2. 2
   Grind the leaves in a food processor with the nuts (ground), the garlic, lemon juice, cumin, turmeric, cinnamon, cayenne pepper and salt.

   ⚙ Grinding in a Food ProcessorFood processor
3. 3
   Gradually add the water while processing, to a thick sauce.

   Food processor
4. 4
   Add the olive oil in a thin stream, while Tahini, until to a smooth sauce.

   ⚙ Fat in a Thin StreamFood processor

   💡The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.
5. 5
   Keep the sauce in the fridge up to a week.

   Refrigerator