Sage & Walnut Pâté
Perfect with rye bread or crispbreads for a tasty lunchtime recipe that keeps in the fridge for a week.
Makes 400g (14oz)
- 200g (7oz) sundried tomatoes in oil (15-20), drained (if not in oil, soak them in water until soft)
- 200g (7oz) walnuts, soaked in cold water for 6-8 hours or overnight
- 10 sage leaves, chopped
- Sea salt and freshly ground pepper
- Place all the ingredients with 2 tbsp water in a food processor or use an immersion / hand blender. Mix until smooth. Add a little more water if necessary to form a thick paste. Transfer to airtight glass jars. Keeps in the fridge for about a week.
Recipe from The Green Kitchen by David Frenkiel and Luise
Vindahl (Hardie Grant, £15) Photography ©Johanna Frenkel.