2cupswalnutssoaked for 8 hours or overnight & rinsed
1organic lemonthe zest
pinchof sea salt
To roll the paté in
or 2 tbls fresh herbs of your choice
We highly suggest that you soak and rinse your walnuts first. (The process of soaking and rinsing removes the enzyme inhibitors and will make digestion easier as well as the final result taste better.)
Blend all the ingredients in a high speed blender or food processor, adding a touch of water if necessary, to obtain a smooth, paté like consistency.
Cut a large square of wax paper or cling foil onto a flat surface.
Scoop the walnut mash on it and roll it up using the help of paper/cling foil.
Do your best to roll it firmly ,otherwise the paté might be difficult to slice nicely.
Place in the fridge for 20 min.
Unwrap the roll, sprinkle fresh herbs all over the paté and then roll it in the herbs until it’s fully covered. Wrap up into the paper/foil again and refrigerate for couple hours.
This paté is awesome with beet or zucchini chips as well as seed crackers. We also like to use it as a spread on sandwiches, nori and collared wraps. It’s fantastic as a dip for veggies (smear it on some cucumber slices, carrot or zucchini).
Leftover paté will keep in an airtight container in the fridge for up to 5 days.