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Classic Georgian Pkhali (Walnut and Herb Vegetable Pastes)

Name: Classic Georgian Pkhali (Walnut and Herb Vegetable Pastes)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: georgian
Ingredients: 1.1 lbs fresh spinach or chard, stems removed, roughly chopped; 1 ¾ cups raw walnuts, chopped; ¾ cup fresh cilantro, stems included, roughly chopped; ½ cup fresh dill, roughly chopped; 2 tbsp fresh mint, leaves only; 1 tbsp fresh red chili pepper, seeds removed, minced; 4 cloves garlic, peeled; 1 tsp ground coriander, freshly ground if possible; 1 tsp salt, plus more to taste; 1 tbsp white wine vinegar or pomegranate juice; 2 tbsp vegetable oil, neutral oil like sunflower

A vibrant array of Georgian vegetable pastes blended with a pungent, spicy walnut sauce and fresh herbs. These savory, earthy spreads are traditionally molded into small mounds and served with tart sour grapes or tkemali to cut through the richness.

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Serves

Prep

20 min

Cook

45 min

Classic Georgian Pkhali (Walnut and Herb Vegetable Pastes) — authentic Georgian recipe from Taste Meridian

Ingredients

Serves

Vegetables

1.1 lbsfresh spinach or chard, stems removed, roughly chopped

Walnut Sauce Base

1 ¾ cupsraw walnuts, chopped
¾ cupfresh cilantro, stems included, roughly chopped
½ cupfresh dill, roughly chopped
2 tbspfresh mint, leaves only
1 tbspfresh red chili pepper, seeds removed, minced
4 clovesgarlic, peeled
1 tspground coriander, freshly ground if possible
1 tspsalt, plus more to taste
1 tbspwhite wine vinegar or pomegranate juice

To Finish

2 tbspvegetable oil, neutral oil like sunflower

Equipment

food processor — essential for grinding walnuts into a fine paste without turning them into butter
large pot with lid — for blanching vegetables until tender but not mushy
fine mesh sieve — to drain cooked vegetables thoroughly
small mortar and pestle — optional, for crushing garlic and spices if a food processor isn't available

A little context

Pkhali has been a cornerstone of Georgian cuisine for centuries, originating as a practical way to preserve seasonal vegetables through the winter using a thick walnut emulsion. Traditionally served as part of a meze spread called 'supra' alongside bread and wine, it highlights the region's abundance of walnuts, fresh herbs, and local vegetables. The dish is a celebration of balance, where the earthy sweetness of cooked beets or greens meets the sharp acidity of vinegar and the heat of fresh chili.

Method

01
Blanch the vegetables
Bring a large pot of salted water to a rolling boil. Add the spinach (or other chosen vegetable) and cook until just tender, about 2-3 minutes for greens or 15-20 minutes for harder vegetables like beets or beans. Do not overcook.
02
Drain and cool
Immediately transfer the vegetables to a colander and rinse under cold running water to stop the cooking process. Squeeze out as much liquid as possible by hand or wrap in a clean kitchen towel and press firmly. The mixture must be very dry.
03
Prepare the walnut base
In a food processor, pulse the walnuts until they resemble coarse meal. Add the garlic, chili, coriander, and salt. Pulse again until combined.
04
Emulsify the sauce
With the processor running, slowly drizzle in the vinegar (or pomegranate juice) and oil. Process until the mixture becomes a thick, cohesive paste. Add the fresh herbs (cilantro, dill, mint) and pulse just until chopped but still visible in the mix.
05
Combine ingredients
Transfer the squeezed, dry vegetables to a large bowl. Pour the walnut-herb paste over the vegetables. Using your hands or a sturdy spoon, mix thoroughly until the green vegetables are completely coated and the mixture holds its shape when pressed.
06
Taste and adjust
Taste the mixture. It should be salty, tangy, and slightly spicy. Adjust with more salt, vinegar, or chili if needed. If the mixture feels too dry, add a splash of water or more oil; if too wet, add a few more crushed walnuts.
07
Shape and serve
Wet your hands slightly and form the mixture into small, flat mounds or balls. Place them on a serving platter. Garnish with a few whole walnut halves and a sprig of fresh herb. Serve immediately with sour grapes or tkemali sauce on the side.

Pro tips

✦The success of Pkhali depends entirely on removing excess moisture from the cooked vegetables; squeeze them aggressively.
✦If you don't have a food processor, you can use a mortar and pestle, but it requires significant effort to grind the walnuts fine enough.
✦Fresh pomegranate juice is the most authentic souring agent, but white wine vinegar is a reliable substitute.
✦Make the mixture a few hours ahead and let it rest in the fridge; the flavors meld beautifully, making it an excellent make-ahead dish.
✦For a more textured version, leave some walnut pieces whole rather than grinding everything into a uniform paste.

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Equipment

Mortar And Pestle →Mortar →Food Processor →Fine Mesh Sieve →

Substitutions

spinach or chard → beets, green beans, eggplant, or sorrel (each vegetable requires slightly different cooking times but the method remains the same)
pomegranate juice → white wine vinegar or lemon juice (vinegar provides a sharper acidity, while lemon adds a citrus note)
fresh mint → fresh tarragon or basil (tarragon offers a similar anise-like complexity)

Storage

Refrigerate in an airtight container for up to 3 days. The flavors deepen over time. Freezing is not recommended as the texture of the vegetables and herbs will degrade upon thawing.

What to serve with it

Georgian Khachapuri (cheese bread)
Lobio (bean stew)
Dry Georgian red wine (Saperavi)
Fresh sour grapes or tkemali (sour plum sauce)
Simple green salad with pomegranate seeds

FAQ

Why did my Pkhali fall apart?+

This usually happens because the vegetables contained too much water. Ensure you squeeze the cooked greens or vegetables until they are bone-dry before mixing with the walnut paste.

Can I make this spicy?+

Absolutely. Increase the amount of fresh red chili pepper or add a pinch of ground red pepper (khmeli suneli) to the walnut mixture.

Is Pkhali a main course?+

Traditionally it is a side dish or appetizer (meze), but a large platter of mixed Pkhali varieties can serve as a light vegetarian main course when accompanied by bread.