Simple pate recipes like this work wonders in the raw food diet. Use this tasty dish as a spread, dip, filling for a wrap, side dish with a salad or as a quick snack straight off the spoon! The taste of raw soaked walnuts, rinsed of all their dust, tannins and strong bitter flavor, is such a delight! This recipe is easy to play around with. Try different flavors, use other herbs (sage, cilantro, dill), add vegetables (carrots, broccoli, bell peppers), use different nuts (almonds, macadamia) or other cold-pressed oils (avocado, macadamia, sesame). If you need to use dry herbs, cut the measurements in half.
Prep Time: 20 minutes
Soak Time: 2 hours
Total Time: 2 hours, 20 minutes
Yield: 8 servings
- 2 cups walnuts, soaked for 1 to 2 hours
- 2 tablespoons cold-pressed olive oil
- 1 tablespoon nutritional yeast
- 2 tablespoons freshly squeezed lemon juice or apple cider vinegar
- 2 tablespoons fresh rosemary, or to taste
- 1/4 cup fresh parsley, or to taste
- 2 teaspoons fresh thyme, or to taste
- 1/4 teaspoon sea salt, or to taste
- 1 tablespoon Nama Shoyu, or to taste
- 2 to 4 tablespoons water, or Live Soup Stock, if necessary
Place all of the ingredients together in a food processor. Process on high speed until a smooth puree consistency is achieved. If you need to add a little water, start with a tablespoon and work your way up slowly.
You may want to let the pate sit for 20 minutes before adjusting to your taste. The flavor enhances over time as the ingredients have time to meld together. At that point you can add more herbs or salt to your liking. If you find the pate too flavorful you can also try adding a little more oil or nutritional yeast, some vegetables (like broccoli, carrots, or bell peppers), or even some more nuts if you have some.