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
Preparation
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.
