1 1/2 pounds fresh spinach (not baby), large stems removed
3/4 cup walnuts, plus more, chopped, for garnish
1/2 cup loosely packed fresh cilantro leaves
1/4 cup loosely packed fresh tarragon leaves
1/4 cup loosely packed fresh dill fronds
2 tablespoons white wine vinegar
3 scallions, roughly chopped
2 small cloves garlic, smashed
Kosher salt
1/4 teaspoon ground coriander
Pinch cayenne pepper
2 tablespoons pomegranate seeds
Crackers or crudites, for serving
Directions
Equipment unique: a 5-inch ramekin
Bring water in a big pot to a boil. Plastic wrap should be used to line a 5-inch ramekin, leaving at least a 2-inch overhang; smooth the plastic as much as you can inside the ramekin.
Stir the spinach into the water in the pot, then cook it for 2 minutes or until it is wilted and soft. Drain and allow to fully cool. The spinach should be dried completely before being chopped small. To a medium bowl, transfer.
When the mixture resembles mayonnaise, add the walnuts, 1/3 cup warm water, cilantro, tarragon, dill, vinegar, scallions, garlic, 1 1/4 teaspoons salt, coriander, and cayenne to a food processor.
Stir the walnut-herb combination well before adding it to the basin containing the spinach. With the back of the spoon, crush the contents after spooning them into the prepared ramekin. Refrigerate for at least four hours and up to overnight while covered with the plastic overhang.
Open the package and invert it onto a serving plate to serve. Add chopped walnuts and pomegranate seeds as a garnish. Serve alongside crudites or crackers.
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