Last Thursday I went on my weekly shopping trip to the farmers market, and I saw, amongst other delicious produce, that they had walnuts! They are in season! I got a bit over-excited and bought half a kilo seeing as I don't usually find organic, local and fresh nuts! As soon as I got home I remembered the Green Kitchen Stories 'Walnut and Sage Paté' recipe from their book, but because I had recently lent my copy of the book to my sister, I decided to improvise, like I always love to do! Half an hour later I was sitting in my garden cracking walnuts, and the end result was so, so, so delicious... I love eating this paté with carrot sticks or as a spread on rice cracked with some fresh oregano leaves on top. Yum!
WALNUT, SUN-DRIED TOMATO AND FRESH HERBS PATÉ
- 200 grams sun-dried tomatoes
- 200 grams raw walnuts
- 1 pinch of good quality sea salt
- 1 pinch of crushed black pepper
- 1 tsp lemon juice
- 1/2 tbsp paprika
- 50 grams Italian red pepper (the long and slightly sweet variety)
- 1 tsp fresh thyme
- 1/2 tsp fresh oregano
STEP BY STEP
- Before you start: soak the walnuts in water for 6 to 8 having rinsed them once in between. Also soak the sun-dried tomatoes for half an hour to soften them up a little. This will help your blender to not burn out and to get a perfect thick consistency and texture.
- Rinse the walnuts and sun dried tomatoes and throw them in the blender. Add the remaining ingredients. Blend well to a thick texture and even colour. Try a little bit and judge if it needs a bit more of salt, lemon, etc.
- Serve in a bowl at room temperature with a bit more paprika sprinkled over the top. Enjoy as a dip, as a ‘paté’ spread on toast or however you like!