Pretty good almond pâté

10 10 2011

This Thanks Giving I made three kinds of dips/spreads.  I’m showing you this one first because, although it’s good, it’s less good than the pumpkin hummus and EVERYTHING pales in comparison to mushroom pâté.  This pâté has some texture, it’s not smoother than smooth, and it works.  It’s a colourful spread, thanks to the carrots and the parsley and the flavours are fresh.

For those of you who are coming off a Thanks Giving weekend binge, this pâté is high in protein, mineral and vitamin rich, easy to digest and awesome fuel for people leading active, healthy lifestyles.

I’ll be enjoying the leftovers of this pâté in sandwiches and wraps!

Almond Pâté

1 cup raw almonds, soaked overnight in cold water

2 carrots peeled

1/2 cup celery

1/4 cup fresh parsley

1/4 cup scallions (or red onions)

Lemon juice to taste (1 – 2 Tbsp)

Salt and pepper to taste

Get out your food processor.  Or do what I did and get out your neighbours food processor.  (Thanks Art!)

This is where is get really, really complicated…

Drain the almond and whizz them around in the food processor until they’re chopped into small pieces.  Add everything else and whizz it around until everything is combined.  Don’t forget to scrape down the sides a couple of times, ensuring that everything get turned into bits and gets blended together.

This tastes best fresh (FRESH!) but it will keep in the fridge for 3 – 4 days in a sealed container.

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