Almond Paté with Herbs

This dish lends itself easily various nut substitutions, such as walnuts, pecans and pine nuts.

Ingredients Yields, a small bowl

2 cups almonds and walnuts

1 litre water for soaking

2-6 tablespoons water

4 teaspoons lemon juice

4 tablespoons fresh parsley, minced

2 tablespoons chives, minced

2 teaspoons herb seasoning

1 teaspoon garlic powder

pinch pepper


Rinse the almonds and nuts and soak for 12 hours.

After soaking:

Pour off the water, rinse well and dry the nuts with a cloth or paper towel. Grind the nuts in a coffee grinder and put the nut meal in the blender. Add lemon juice, herbs and 2 tablespoons of water. Blend shortly and add more water if needed, 1 teaspoon at time, until it is a smooth and creamy paté (the nuts already contain water since they were soaked).

Serving Suggestions

This paté tastes delicious on crispy wholegrain bread, as a filling in nori rolls and as a dip for vegetables.

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