Yield: 3/4 cup, 2 servings

This rich, meaty pâté is a good choice when you are really hungry. 

Ingredients

• 1 cup soaked raw walnuts 
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon tamari
• 1/4 teaspoon garlic powder
• Dash salt
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced onion

Equipment

• measuring cups
• measuring spoons
• food processor
• rubber spatula
• small bowl
• citrus juicer or reamer
• chef’s knife, 8-inch
• cutting board

Put the walnuts, lemon juice, olive oil, tamari, garlic powder, and salt in a food processor fitted with the S blade and process into a paste. Stop occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl. Stir in the parsley and onion and mix well. Stored in a sealed container in the refrigerator, Walnut Pâté will keep for 5 days.

Curried Walnut Pâté: Add 1/4 teaspoon curry powder.

Pecan Pâté: Replace the walnuts with an equal amount of soaked pecans.

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