Pkhali — spinach and walnut spread

Name: Pkhali — spinach and walnut spread
Prep time: 15 min
Cook time: 6 min
Total time: 81 min
Yield: 6
Ingredients: 50 g walnut kernels; 25 g fresh coriander; ½ tsp ground coriander; 300 g fresh spinach; ½ tsp ground blue fenugreek; 2 garlic clove; 60 ml vegetable oil; ¼ tsp ground cayenne pepper; 1 pinch of ground black pepper — optional; 1 pinch of salt — optional; 2 tsp white wine vinegar

Starter
Georgian

Squeezed spinach and toasted walnuts with garlic and vinegar, served cold.

Active time20 min

Cooking6 min

Total1 h 30 minResting : 1 h

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Ingredients

25 g fresh coriander
½ tsp ground coriander
300 g fresh spinach
2 garlic cloves
¼ tsp ground cayenne pepper
50 g walnut kernels
60 ml vegetable oil
1 pinch of ground black pepper — optional
1 pinch of salt — optional
2 tsp white wine vinegar
½ tsp ground blue fenugreek

Preparation

Step completed · 1
Preheat the oven to 180 °C. Wash the spinach and blanch in boiling water for 1 min. Drain and press with the back of a spoon to remove the water.
Step completed · 2
Toast the walnuts on a baking tray for 5 min, until fragrant and lightly golden. Peel and chop the garlic. Wash and chop the coriander. Process the walnuts with the garlic, then the spinach and coriander, until evenly combined.
Step completed · 3
Mix the paste with the vinegar, ground coriander, blue fenugreek, cayenne and oil. Add the salt and pepper if using. Cover and refrigerate for 60 min, until firm.
Step completed · 4
Shape into small balls and serve cold.

Allergens

Tree nuts

Composition to check for: Celery, Crustaceans, Eggs, Fish, Gluten, Lupin, Milk, Molluscs, Mustard, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration