Georgian spinach dip with walnuts and cilantro (Ispanakhis pkhali) from The Washington Post

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Notes about this recipe

  • wester on May 29, 2015

    Reminiscent of pesto, but much more robust. I prefer it with a lot more oil, which makes it easier to make into a smooth paste as well as improving the flavor.

  • Thredbende on April 07, 2015

    This is wonderful! I have made it twice now and find the elusive flavors of fenugreek, walnuts, cilantro and spinach like a song you can't get out of your head. It is a huge hit as a dip: I have served it with Matzo, lavosh and home made crackers; as a pesto on hot fettuccine, and found it thaws beautifully. Give it plenty of time in the food processor to seriously remove the stringies from your spinach. Served with the pomegranate seeds, it was beautiful AND the crunch was fun.

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