Bazhe: Georgian Walnut Paste

Used to fill eggplant rolls, as a sauce for chicken or even as a salad dressing, this is a versatile Georgian paste made from walnuts and spices - and it's super simple to make!

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Servings 10

Prep Time 10

Total Time 15

Ingredients

200 g walnut halves
2 tsp blue fenugreek
1 tsp ground marigold aka Georgian saffron, optional
1 tsp ground coriander seed
2 cloves garlic grated
2 tsp white wine vinegar
¼ tsp salt

Instructions

Preheat oven to 180°C/350°F. Add the walnuts to a rimmed baking tray and toast until fragrant, 5-8 minutes. Allow to cool slightly before adding to the bowl of a food processor (see note).
Pulse the walnuts several times until extremely fine and the consistency resembles wet sand. Add them to a medium bowl.
Add the blue fenugreek, marigold, coriander seed, vinegar and salt. Pour over 60ml (¼ cup) of cool water and whisk to combine, adding more water, if necessary, to reach your desired consistency.

Notes

If you don't have a food processor, you can grind the walnuts in a mortar and pestle or by finely chopping them with a sharp knife. Transfer the walnut bits to a zip-top bag and then bash with a rolling pin or the back of a pan until thoroughly ground. The walnuts won't be as ground as in a food processor, however, they will still be of an acceptable consistency.

It is also possible to use walnut meal if it's available at your local supermarket. If using walnut meal, then you can toast it in the same way as the walnut pieces, just for 3-5 mintues.

Make Ahead

Stored in an airtight container, the bazhe can be refrigerated for up to 3 days and frozen for up to 3 months. Defrost overnight in the fridge and add water as needed to adjust consistency.

Nutrition

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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