WALNUT PâTé

walnut pâté image

Yield 3/4 cup

Number Of Ingredients 8

1 cup soaked walnuts (see Raw Basics chapter)
1 tablespoon freshly squeezed lemon juice
1 teaspoon extra-virgin olive oil
1 teaspoon tamari
1/4 teaspoon garlic powder
dash salt
1 tablespoon minced onion
1 tablespoon minced fresh parsley

Steps:

Equipment:measuring cupscitrus juicer or reamermeasuring spoonsfood processorrubber spatulasmall bowlcutting boardchef's knife, 8-inchPut the walnuts, lemon juice, oil, tamari, garlic powder, and salt in a food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl. Stir in the onion and parsley until well combined. Stored in a sealed container in the refrigerator, Walnut Pâté will keep for 5 days.Curried Walnut Pâté: Add 1/4 teaspoon of curry powder.Pecan Pâté: Replace the walnuts with 1 cup of soaked pecans.

Nutrition Facts : Nutritional Facts Serves