Green Bean Pkhali with Nuts
Main Dishes • Georgian
Description
The leftover paste can be stored in a tightly sealed container in the refrigerator for no more than a week.
Ingredients
- Walnuts 0 oz
- Garlic 2 cloves
- Chinese green beans 15 oz
- Onion 1 head
- Parsley ½ bunches
- Cilantro ½ bunches
- Mild Chili Spice ¼ pieces
- Lemon 1 piece
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Blend the walnuts with a blender. Blend the garlic and onion. Chop the herbs in the same blender. Squeeze the juice of 1 lemon into the mixture. It’s better to do this in stages, transferring the chopped ingredients into a tall container where they will be mixed and blended together later. Alternatively, you can put everything in the meat grinder all at once.
Step 2
Combine all the ingredients. Season with salt and pepper, and add chili (you can substitute with ground chili, but use it sparingly).
Step 3
The flavor should be slightly salty and tangy, but not too spicy. Add water until the consistency is similar to thick sour cream and blend until smooth.
Step 4
Boil the beans in a steamer or in boiling water for 5–7 minutes. Drain in a colander and rinse with cold water. Allow to drain.
Step 5
Combine the beans with the pasta, and garnish with cilantro sprigs or walnuts.
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