All-nut pâté
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Soaked, toasted mixed nuts blended with sun-dried tomatoes, peppers in oil, garlic, capers, sage and vermouth.
Ingredients
- 300 g nuts I used a mixture of different nuts
- 6 sundried tomatoes in oil drained
- 2 peppers in oil drained
- 1 clove garlic minced
- 1 tsp capers minced
- 1 tbsp dry vermouth
- 1 tbsp sage leaves minced
- 1/2 tsp dried chilli flakes
- 1/2 tsp salt
Equipment
- baking sheet
- food processor
Directions
- Soak the nuts in water overnight, then drain and pat dry.
- Heat the oven to 200C.
- Toast the nuts in the oven for 20 minutes, keeping an eye on them so they do not burn (or dry-toast in a pan for about 2 minutes until golden and nutty, then tip them out at once).
- Let them cool.
- Blend the nuts with all the other ingredients in a food processor until smooth.
Notes
Keeps in the fridge up to a week; the text says it can be frozen up to 3 months. Safety: contains raw garlic and oil-packed vegetables; keep refrigerated.
Nutrition
Serving: 43g | Calories: 201kcal | Carbohydrates: 8.1g | Protein: 6.1g | Fat: 18g | Saturated Fat: 2.6g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 133mg | Potassium: 244mg | Fiber: 2.3g | Sugar: 1.9g | Vitamin A: 325IU | Vitamin C: 17mg | Calcium: 32mg | Iron: 1.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 10 servings; nuts I used a mixture of different nuts counted as mixed nuts, in oil drained counted as sauteed red peppers, dry vermouth counted as white wine, sage leaves minced counted as ground sage, dried chilli flakes counted as ground red pepper. Brands and portions vary, so use it only as an approximation.