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Volume III
August 23, 2013

Weekly Home / Recipe Center

Walnut Pâte

Servings 2

This rich, meaty pâte is a good choice when you are really hungry. For a satisfying lunch, have a scoop of it on a Garden Salad (recipe found in Salads chapter) along with Creamy Tomato Dressing (recipe found in Salad Dressings chapter) or Sweet Mustard Dressing (recipe found in Salad Dressings chapter). You can also serve it in a Walnut Pâte Sandwich (recipe found in Sandwiches chapter) or a Tomato Stack (recipe found in Entrees chapter), or make it into Not Meatballs (recipe found in Entrees chapter).

Yield: 3/4 cup

Calories per serving: 443

1 cup soaked 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 onion
1 tablespoon minced fresh parsley

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

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

Curried Walnut Pâte: Add 1/4 teaspoon of curry powder.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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