Sage and walnut pâté

Sage and walnut pâté

By
From
The Green Kitchen
Makes
400 g
Photographer
Johanna Frenkel

It’s not often that we envy meat-eaters, but when it comes to things to put on bread, vegetarian options are much more limited (unless you like fake ham). Sure, we have cheese, fruit compote and peanut butter. But we sometimes crave something more savoury, so then we make this pâté. It’s great on a piece of dark Danish rye bread or Swedish crispbread.

Ingredients

Quantity Ingredient
200g sundried tomatoes in oil, drained
200g walnuts, soaked in cold water for 6–8 hours or overnight
10 sage leaves, chopped
sea salt
freshly ground black pepper

Method

  1. Place all the ingredients with 2 tbsp water in a food processor or use an immersion/hand blender. Mix until smooth. Add a little more water if necessary to form a thick paste. Transfer to airtight glass jars. Keeps in the fridge for about a week.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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