Yield: 3/4 cup, 2 servings
This rich, meaty pâté is a good choice when you are really hungry.
- 1 cup soaked raw walnuts
- 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 fresh parsley
- 1 tablespoon minced onion
- measuring cups
- measuring spoons
- food processor
- rubber spatula
- small bowl
- citrus juicer or reamer
- chef’s knife, 8-inch
- cutting board
Put the walnuts, lemon juice, olive oil, tamari, garlic powder, and salt in a food processor fitted with the S blade and process into a paste. Stop occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl. Stir in the parsley and onion and mix well. Stored in a sealed container in the refrigerator, Walnut Pâté will keep for 5 days.
Curried Walnut Pâté: Add 1/4 teaspoon curry powder.
Pecan Pâté: Replace the walnuts with an equal amount of soaked pecans.
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