Spinach Pkhali - Georgian Spinach and Walnut Spread
A vibrant and delicious pâté made with finely chopped spinach and walnuts, flavoured with garlic and a traditional Georgian spice blend.
Ingredients
- 200 g baby spinach
- 50 g walnuts
- 2 cloves garlic
- 1 spring onion
- 10 g fresh coriander
- ½ tablespoon white wine vinegar
- 1 teaspoon khmeli suneli
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- Pomegranate seeds for garnish optional
Instructions
- Quickly blanch the spinach in a pot of boiling water until wilted, around 2 minutes.
- Once wilted, place the spinach in a bowl of ice-cold water to stop the cooking process and maintain its vibrant green colour.
- Once cooled remove the spinach from the water and squeeze thoroughly to remove any excess liquid. Reserve some of this liquid for later.
- If you have a food processor pulse all the ingredients apart from the spinach to form a thick paste. Scraping down the sides as needed. Add the spinach and pulse a few more times until fully incorporated. If the mixture is not forming into a paste add a couple of tablespoons of the reserved liquid and pulse again.
- If you do not have a food processor, grind the walnuts and garlic in a mortar and pestle into a thick paste, finely chop the spinach, fresh coriander and spring onions then combine everything in a bowl.
- Taste and adjust the seasoning.
- Garnish your Spinach Pkhali with pomegranate seeds and chopped coriander and serve with Georgian mchadi or crusty bread.
Nutrition
Calories: 101kcalCarbohydrates: 5gProtein: 4gFat: 9g
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!