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ALMOND PATE

This recipe is owned and copywritten by GILLIAN McKEITH Copyright 2005.

MAKES 75-100ML
KEEPS FOR THREE DAYS IN THE FRIDGE

Ingredients

200g whole almonds, presoaked in water overnight
75g pine nuts
2tbsp lemon juice
2tbsp olive oil
1 clove garlic, peeled and crushed
3 tbsp chopped fresh basil


Method:

  1. Drain the almonds and then place in a food processor with all the other ingredients and 2 tablespoons of water. Blend until smooth; you may need to scrape down the sides during the processing.

  2. Transfer to a small bowl, cover and place in the fridge until required.

 

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