Walnuts are of great benefit to the human body. They are also the main ingredient in many dishes, in particular Georgian and Italian sauces. Cooking them at home is not difficult: following the step-by-step instructions, both experienced chefs and beginners can make delicious gas stations.
Walnut Sauce Recipes
On the basis of walnuts and herbs, you can cook delicious Georgian and Italian sauces. They will be the perfect complement to meat (chicken, pork, poultry), fish and salads. They also go well with white wine. Traditional Georgian cuisine is famous for recipes with lots of seasonings. If you do not like sauces with hot spices, you can exclude similar ingredients from the list of products.
Bage
500 ml 25 min.
fenugreek blue (utso suneli)
1 tsp
Quiters Zaprani (Saffron Imereti)
1 tsp
ground coriander
0.5 tsp
water or chicken stock
300-400 ml
salt, red pepper
taste
Nutritional value per 100 g:
Place walnuts with cilantro in a blender and chop them to a paste consistency. Add garlic, salt and all other seasonings. Grind everything together with nut paste again.
Gradually add 400 ml of broth or water to the mixture. In the process, beat all the ingredients together so that there are no lumps.
Pour into the resulting mass quranes and whip with a blender. When the consistency looks like sour cream, do not add any more liquid.
Add a pinch of pepper and salt. Add vinegar at the end. It is better to use home-made wine.
Pour the bage into a beautiful bowl and it can be served.
Place walnuts with cilantro in a blender and chop them to a paste consistency. Add garlic, salt and all other seasonings. Grind everything together with nut paste again.
Gradually add 400 ml of broth or water to the mixture. In the process, beat all the ingredients together so that there are no lumps.
Pour into the resulting mass quranes and whip with a blender. When the consistency looks like sour cream, do not add any more liquid.
Add a pinch of pepper and salt. Add vinegar at the end. It is better to use home-made wine.
Pour the bage into a beautiful bowl and it can be served.Video recipe
Bage Video Recipe: Bage
Important! Water and broth should be used boiled, but not hot. The optimum temperature of the liquid is from + 20 ° C to + 30 ° C.
Satsebeli
2.5 L60–70 min.
apple or wine vinegar (6%)
200 ml
Nutritional value per 100 g:
Prepare the tomatoes and peppers. Tomatoes need to be cleaned from the stalk and cut into 2 parts. Peel the seeds.
Pass the prepared vegetables through a meat grinder. In it, grind greens and garlic.
Beat the walnuts in a blender.
In a mixture of peppers, herbs and garlic, add chopped nuts.
Mix the mass thoroughly so that it is homogeneous.
Add the tomato, uchi suneli, suneli hops, salt, sugar and vinegar to the prepared mixture.
Pour the mixture into a large saucepan and place on the stove. When the liquid boils, gradually reduce the heat.
Boil the sauce for at least 40 minutes, periodically stirring it with a wooden spoon. Pour the satsebel into banks that need to be sterilized in advance. Boil the lids to keep the dish longer.
Place the cans upside down and cover with a towel. Keep them covered until they have completely cooled. Store the prepared dish in the basement or pantry at room temperature.
Prepare the tomatoes and peppers. Tomatoes need to be cleaned from the stalk and cut into 2 parts. Peel the seeds.
Pass the prepared vegetables through a meat grinder. In it, grind greens and garlic.
Beat the walnuts in a blender.
In a mixture of peppers, herbs and garlic, add chopped nuts.
Mix the mass thoroughly so that it is homogeneous.
Add the tomato, uchi suneli, suneli hops, salt, sugar and vinegar to the prepared mixture.
Pour the mixture into a large saucepan and place on the stove. When the liquid boils, gradually reduce the heat.
Boil the sauce for at least 40 minutes, periodically stirring it with a wooden spoon. Pour the satsebel into banks that need to be sterilized in advance. Boil the lids to keep the dish longer.
Place the cans upside down and cover with a towel. Keep them covered until they have completely cooled. Store the prepared dish in the basement or pantry at room temperature.Video recipe
Satsebel
Pesto
The sauce was first coined in Liguria. The recipes are based on fresh green leaves (basil, arugula, etc.), nuts and hard cheeses.
The preparation of this dish, first of all, consists in preparing the ingredients:
- rinse the greens under running water;
- leave it on an open surface so that all excess water is glass.
From basil and garlic
250 ml30–40 min.
basil (in equal proportions)
40 g
hard cheese (best - parmesan)
50 g
vegetable oil
6 tbsp. l
Nutritional value per 100 g:
Grind the cheese with a fine grater.
In a blender, mix the fried walnuts and basil. Add to them chopped garlic or in a fine grater.
Add vegetable oil and lemon juice to the whipped mixture. Mix well.
Combine the cooked sauce with cheese. Add salt to taste
Grind the cheese with a fine grater.
In a blender, mix the fried walnuts and basil. Add to them chopped garlic or in a fine grater.
Add vegetable oil and lemon juice to the whipped mixture. Mix well.
Combine the cooked sauce with cheese. Add salt to tasteVideo recipe
Important! Store pesto sauce in the refrigerator in a container with a tight lid. Shelf life should not exceed 14 days.
From arugula
350 ml30–40 min.
vegetable oil
150 ml
Nutritional value per 100 g:
In the blender bowl, place the arugula and half the prepared vegetable oil. 2-3 minutes are enough to grind the ingredients.
Add chopped garlic and roasted nuts to the mixture. Beat again for 30 seconds.
Pour in the remaining sauce the remaining vegetable oil, salt and pepper. Stir the ingredients in a blender for 1 minute.
Grate the cheese on a fine grater and add to the overall mixture. Beat well in a blender bowl.
In the blender bowl, place the arugula and half the prepared vegetable oil. 2-3 minutes are enough to grind the ingredients.
Add chopped garlic and roasted nuts to the mixture. Beat again for 30 seconds.
Pour in the remaining sauce the remaining vegetable oil, salt and pepper. Stir the ingredients in a blender for 1 minute.
Grate the cheese on a fine grater and add to the overall mixture. Beat well in a blender bowl.
Did you know? During heat and drought, arugula builds sharpness. That is why in summer it is much sharper than in spring.
Parsley
600 ml 25 min.
Nutritional value per 100 g:
Heat the pan and sprinkle nuts on it. Fry them thoroughly for 5–10 minutes. Grate the cheese with a fine grater.
Pour the nuts into a clean container so that they cool. Add cheese and chopped garlic to them.
Sprinkle a mixture of ingredients with salt and season with oil.
Beat all the ingredients thoroughly in a blender.
If the sauce is too thick, add a little more vegetable oil. The consistency should resemble sour cream.
Heat the pan and sprinkle nuts on it. Fry them thoroughly for 5–10 minutes. Grate the cheese with a fine grater.
Pour the nuts into a clean container so that they cool. Add cheese and chopped garlic to them.
Sprinkle a mixture of ingredients with salt and season with oil.
Beat all the ingredients thoroughly in a blender.
If the sauce is too thick, add a little more vegetable oil. The consistency should resemble sour cream.Video recipe
Parsley Video Recipe: Parsley
Did you know? If you eat 400 g of walnuts, then you will forget about the feeling of hunger for a day. At the same time, your body will receive a daily norm of all vitamins and minerals.
Garo
300 ml 30 min
Nutritional value per 100 g:
- Finely chop the cilantro, garlic and walnuts.
- Sprinkle them with salt and thoroughly beat the ingredients with a blender.
- Gradually pour the vinegar and broth into the mixture.
- Put the liquid on a slow fire and add onions.
- Boil the sauce for 10 minutes.
- After this, beat the egg yolks with a little vinegar (literally 2 tbsp. L.).
- Add the egg mixture to the sauce gradually so that the yolks do not curl.
Now you know how to cook at home traditional Italian and Georgian sauces based on walnuts. These fruits are not only useful for the human body, but also give the dishes an unusual and refined taste.
