Georgian Cilantro Sauce

(adapted from Saveur, April 1998)

2 tbsp. Apricot preserves
4 cloves garlic, crushed and peeled
2 scallions, trimmed and chopped
1 1/2 cup fresh cilantro
1/2 cup fresh basil leaves
1/2 cup fresh dill
1/2 cup fresh parsley
1/2 cup fresh Mexican tarragon leaves
1/2 cup shelled walnuts
1/4 cup fresh lemon juice
1 cup walnut oil
Pinch cayenne pepper
Salt and pepper to taste

1. Add first 3 ingredients to food processor and process just until chopped. Add remaining ingredients and pulse until finely ground.

2. Transfer sauce to a bowl, season to taste with cayenne and salt and pepper, and set aside for about 2 hours to allow flavors to develop. Sauce will keep in a sealed container in the refrigerator for up to one week.

Serve with crudites or grilled meats.