This simple base pâté is balanced by the richness of the almonds and pine nuts, acid of the lemon and sea salt, making this recipe a platform to add your favorite combinations of fresh herbs and spices. Serve on top of a salad, on crackers, in wraps, or as the base for raw burgers, fillings and dips.
Chef's notes
The consistency of nuts and seeds provides great foundational texture and consistency for many raw dishes such as veggie patties, spreads and dips. While the fat content is higher in these foods, so is the nutrient density, making them a great choice to build a variety of raw meals from pâtés to fillings, and binders or bases for raw burgers or croquettes.
Steps
1
Preparing the Almond Pâté
Ingredients
1 1/4 cup raw almonds, soaked for 2 to 3 hours in water, then drained
3/4 cup raw pine nuts
2 cloves garlic
3 tbsp lemon juice
1 tsp sea salt
1/2 cup water
First, gather and prepare your mise en place.
To prepare the paste, in a food processor, pulse the almonds, pine nuts, garlic, lemon, salt and water until a coarse consistency.
Use this recipe as a base pâté and add your favorite herbs and spices.
2
Flavoring the Pâté
Ingredients
2 tbsp extra virgin olive oil (optional)
chile flakes (optional)
1/2 cup fresh basil (optional)
4 leaves fresh sage (optional)
3 tbsp olives, pitted (optional)
To flavor the pâté, blend in any, or all, optional ingredients, if desired, to achieve different flavor profiles.
