Georgian Walnut Paste

Georgian Walnut Paste

A garlicky, spiced walnut paste used across Georgian cooking as a base for sauces and spreads.

Total 15 min Makes 16 oz Calories 210/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher, Kosher for passover

Allergens

Tree nuts

This thick paste, known as bazhe in Georgian kitchens, blends ground walnuts with garlic, vinegar, and warm spices like coriander and blue fenugreek. It thins with water into a sauce for chicken or vegetables, or serves as a spread for bread. The paste keeps well chilled, making it a practical base to prepare ahead for other dishes.

Ingredients

  • 2 cups walnuts, shelled
  • 4 cloves garlic, peeled
  • 1 teaspoon ground coriander
  • 1/2 teaspoon blue fenugreek (utskho suneli)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 3/4 cup water, or as needed
  • 1 tablespoon fresh cilantro leaves, chopped

Method

  1. Toast the walnuts in a dry 9-inch skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant. Let cool slightly.

  2. Combine the toasted walnuts, garlic, coriander, blue fenugreek, cinnamon, cloves, and cayenne in a food processor. Process until finely ground and starting to clump, about 1 minute.

  3. Add the vinegar and salt, then process again, scraping down the sides as needed, until a thick, slightly oily paste forms.

  4. With the processor running, add water 1 tablespoon at a time until the paste reaches a thick, spreadable consistency similar to hummus.

  5. Transfer the paste to a bowl and stir in the chopped cilantro. Taste and adjust salt or vinegar as needed.

  6. Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.

Rate this recipe

★ 4.0 (1)

Georgian Walnut Paste

This thick paste, known as bazhe in Georgian kitchens, blends ground walnuts with garlic, vinegar, and warm spices like coriander and blue fenugreek. It thins with water into a sauce for chicken or vegetables, or serves as a spread for bread. The paste keeps well chilled, making it a practical base to prepare ahead for other dishes.

15 min 16 oz 210 cal

Ingredients

  • 2 cups walnuts, shelled
  • 4 cloves garlic, peeled
  • 1 teaspoon ground coriander
  • 1/2 teaspoon blue fenugreek (utskho suneli)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 3/4 cup water, or as needed
  • 1 tablespoon fresh cilantro leaves, chopped

Method

  1. 1

    Toast the walnuts in a dry 9-inch skillet over medium heat for 3 to 4 minutes, stirring frequently, until fragrant. Let cool slightly.

  2. 2

    Combine the toasted walnuts, garlic, coriander, blue fenugreek, cinnamon, cloves, and cayenne in a food processor. Process until finely ground and starting to clump, about 1 minute.

  3. 3

    Add the vinegar and salt, then process again, scraping down the sides as needed, until a thick, slightly oily paste forms.

  4. 4

    With the processor running, add water 1 tablespoon at a time until the paste reaches a thick, spreadable consistency similar to hummus.

  5. 5

    Transfer the paste to a bowl and stir in the chopped cilantro. Taste and adjust salt or vinegar as needed.

  6. 6

    Cover and refrigerate for at least 30 minutes to let the flavors meld before serving.