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.
finely chopped cilantro leaves and stems
dried apricots (about 5), finely chopped
toasted sliced almonds
scallions, thinly sliced
freshly squeezed lemon juice
Freshly ground pepper
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.