Leek Pkhali Georgian Vegetable Pâté

Ingredients

• 3 tbsp. vegetable oil
• 3 medium leeks (1 lb.), cleaned, whites coarsely chopped
• 2½ cups coarsely chopped cilantro
• 1 cup (4 oz.) walnuts, lightly toasted
• ¼ cups tahini
• 3 medium garlic cloves, coarsely chopped
• 1 tsp. Aleppo pepper, or crushed red chile flakes
• ¾ tsp. ground coriander seeds, preferably Georgian ground coriander seed
• Kosher salt
• ½ cups fresh pomegranate seeds (3 oz.)
• ⅓ cups coarsely chopped mild green olives, such as Castelvetrano
• Torn mint leaves, for garnish
• Crusty bread or crackers, for serving

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