So maybe in a past life you were into pâté, maybe not. Maybe you just like to put out a nice spread when you have guests over, or maybe, just maybe, you are actually on the search for a pâté alternative. If the latter strikes a chord, or all of them, really--congrats, you've come to the right place! I can't say I've ever been a fan of pâté, although I always remember one of my favorite chefs in culinary school making one in the first few weeks of us starting. I was blown away by the technique, but it is so not my cup of tea. However, this nut & seed pâté recipe is, and I hope it will be yours, too! It's rich in its own unique way, packed with umami and just the right amount of nuttiness comes through. You'll love its versatility. Serve it with toast, crackers, on a cheeseboard, with crudité, the list goes on! And it’s a great spread for the upcoming holidays-- don’t forget the bubbly!
cashew & sunflower seed pâté
1 cup raw and unsalted cashews
¾ cup raw and unsalted sunflower seeds
3 tbsp. olive oil, plus more to drizzle
2 tsp. balsamic vinegar
fresh parsley leaves, for garnish
In a large bowl or container with a lid, add cashews and sunflower seeds and enough water to cover by 2 inches; soak overnight. Drain and rinse.
In a food processor, add cashews and sunflower seeds; pulse until a thick paste forms. Add 1 tsp. salt, olive oil , balsamic, and 2 tbsp. water and process until smooth. Season with pepper. Drizzle with olive oil and top with parsley.
Serve with crusty bread or crackers and flaky sea salt.
//photo by aki akiwumi//
Other recipes you might like: