Parsley, sage, rosemary and thyme… not just a classic song but also a tasty appetizer. This pâté can be made quickly or ahead of time. You can also prepare it with less oil and use it as a crumble over vegetables, salad, or pasta.
Serves 4 - 6 as an appetizer
- 1 cup walnuts, whole, halves or coarsely chopped
- 1 clove garlic, peeled
- 1 Tbsp fresh parsley, stems removed
- 1 tsp lemon zest
- ½ tsp dried rosemary
- ⅛ tsp dried sage
- ⅛ tsp dried thyme
- 2 tsp sherry vinegar
- 2 tsp lemon juice
- 1 - 2 Tbsp walnut oil you can substitute olive oil or camelina oil
- 8 - 10 baguette or ciabatta slices
- semi-dried cherry tomatoes
- parsley leaves
- walnut halves
In a food processor, place walnuts, garlic clove, parsley, lemon zest, and dried herbs. Pulse until the nuts are are evenly chopped and everything is incorporated. Add vinegar, lemon juice and 1 tablespoon of oil. Continue to pulse just until ingredients are incorporated, scraping down the sides as needed. The pâté should be moist enough to just hold together when pressed with a spoon, but not overly processed. Depending on the freshness and oil content of the walnuts, you may need to add more oil to make the pâté hold together.
Spread pâté on toasted baguette or ciabatta slices. Garnish with a parsley leaf, walnut, and dried tomato. The tomato adds nice colour contrast and a burst of sweetness to offset the rich nuttiness of the pâté.
If you omit the oil in this recipe, it makes a nice crumble to top spinach salad, green beans, and roasted or pureed sweet potatoes. It is also nice tossed with garlic and olive oil over ravioli or an egg based pasta like pappardelle or garganelli.
photo by Esther Vincent