Sweet Almond Pâté

September 16, 2011 by Leanne Vogel August 30, 2017

Easily my favorite recipe on the blog. Eat it with a spoon, stir it around with pasta, or use as a cracker or vegetable dip. Any way you enjoy it will change the way you look at almonds.

Ingredients

• 2 cups fresh basil – worked out to be about 3 (40g) packs of basil
• 3/4 cup raw almonds, soaked over night, drained and rinsed
• 3/4 cup fresh parsley
• 1 garlic clove
• 3 tablespoon extra virgin olive oil
• 2 tablespoon raw apple cider vinegar
• 1 tablespoon lemon juice
• 2 teaspoon raw honey
• 1/4 teaspoon sea salt

Instructions

1. Place all ingredients in the bowl of your processor and pulse with the “S” blade just until chunky. You can either continue processing for a smoother spread; similar to pesto, or stop while there’s still chunks of almonds. I like it a bit chunky.
2. The spread is thick, still relatively chunky, and served best with crackers, a slice of fresh bread, or combined with a simple warm bowl of quinoa and fresh herbs.

Notes

Honey: Omit completely if you want to lower the sugar content of this recipe. Alternatively, you could use 1-2 drops alcohol-free stevia.

Nutrition Information Per Serving