Hazelnut, Sun-dried Tomato and Fresh Herb Pâté | PCC Natural Markets

Hazelnut, Sun-dried Tomato and Fresh Herb Pâté

Yield: about 2 1/2 cups

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

This rich pâté is a wonderful companion to croutons, crackers and Mediterranean flavored dishes. Store up to 1 week refrigerated. This also freezes well.



Toast hazelnuts in a 250° F oven for 20 to 30 minutes, or until fragrant. Let cool. Remove loose skin from nuts.

Soak sun-dried tomatoes in 1 cup hot water for 30 minutes. Strain and chop tomatoes; reserve soaking water.

In a food processor, combine tomatoes, herbs, garlic, olive oil and half the reserved soaking water. Pulse until blended. Add hazelnuts and pulse until nuts are roughly ground.

Recipe by Birgitte Antonsen, PCC Cooks instructor

More about: hazelnuts, spreads


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