Monday, August 5, 2013

Herb-Nut Paté

As I compile my new Recipe Box to replace the PDF version of PV Recipes, I'm finding it preferable to update a few of the older recipes. This one started out as Sage-Nut Paté, and while it was a good recipe, it was a terrible mess to read, which I very much apologize for! Over time I think I've gotten better at organizing and presenting a recipe. This one is now easier and tastier than ever!

Herb-Nut Paté
1/2 cup walnuts
1 cup raw cashews, soaked 20 minutes or more
1 can pitted black olives
2 tsp ground sage
1 tsp ground rosemary
1/4-1/2 tsp salt
1/4-1/2 tsp fresh black pepper
3 T olive oil (optional)
2 T water

Place the walnuts in a food processor and pulse to coarsely chop. Transfer the walnuts to a mixing bowl and set aside. Drain the olives and coarsely chop them in the food processor. Add the olives to the walnuts. Drain and rinse the soaked cashews, and place in the food processor, along with the sage, rosemary, salt, pepper, oil, and water. Process until you have a smooth, thick paste. Stir this into the mixing bowl by hand, with the walnuts and olives. Adjust salt and pepper to taste. Use the paté as a stuffing for mushrooms, a spread for apples, bread, or crackers, and a filling for sandwiches and wraps.

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