Serves: 2
Total Calories: 443
Yield: 3/4 cup

1 cup soaked walnuts (see Raw Basics chapter)
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

Equipment:
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 Pâté will keep for 5 days.

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

Pecan Pâté: Replace the walnuts with 1 cup of soaked pecans.

Nutritional Facts:

Serves: 2
Total Calories: 443
Calories from Fat: 380

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
sweet tahini mayonnaise
guacamole
mock sour cream and chive dip
olive tapenade
zucchini hummus
not tuna pâté
walnut pâté
sunflower seed–herb pâté
marinara sauce
mock peanut sauce
salsa
mango salsa
almond butter
pesto