Monday, January 23, 2012


cracker ready pate


1/2 cup oil soaked sun-dried tomato strips
6 Tbsp. pine nuts
1/2 cup Brazil nuts (or walnuts)
1 1/2 cloves garlic
1 Tbsp. fresh chopped parsley
2 Tbsp. chopped scallions
2 Tbsp. olive oil
zest and juice from 1/4 lemon
1/4 tsp. freshly ground black pepper
pinch of cayenne
2 Tbsp. chopped black olives


In a food processor, blend the nuts until finely ground.  Transfer to a bowl and set aside.

Combine in the food processor all the remaining ingredients EXCEPT for the black olives.  Process until smooth.  Add the nuts and process.

Remove to a bowl and STIR in the chopped black olives.

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