Description
This Almond Pâté recipe is a vibrant and creamy spread made from raw unsalted almonds blended with fresh basil, garlic, olive oil, and a hint of lemon juice. Perfect as a flavorful appetizer or sandwich spread, it combines nutty richness with herbal freshness and a touch of spice for a delightful Mediterranean-inspired treat.
Ingredients
Scale
Main Ingredients
- 1 cup raw unsalted almonds (do not soak)
- 1 clove garlic
- 1/4 cup olive oil
- 1 cup fresh basil leaves
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1 dash cayenne pepper
- 1/4 cup water
Instructions
- Prepare Ingredients: Gather all the ingredients ensuring almonds are raw and unsalted, and basil leaves are fresh for the best flavor.
- Blend Almonds and Garlic: Place raw almonds and garlic clove into a food processor or blender. Pulse until the almonds are coarsely ground and garlic is finely chopped.
- Add Basil and Liquids: Add fresh basil leaves, lemon juice, olive oil, water, salt, and a dash of cayenne pepper to the processor. Blend everything together until a smooth, creamy texture forms. You may need to scrape down the sides to incorporate all ingredients evenly.
- Adjust Consistency and Seasoning: If the pâté is too thick, add a little more water or olive oil to reach your desired consistency. Taste and adjust salt or cayenne pepper as needed.
- Chill and Serve: Transfer the pâté to a serving dish, cover, and refrigerate for at least 30 minutes to let the flavors meld before serving as a spread or dip.
Notes
- This pâté is best served chilled and can be stored in an airtight container in the refrigerator for up to 3 days.
- You can substitute parsley for basil for a different flavor profile.
- Add more cayenne pepper for extra heat, or omit it for a milder taste.
- Use a high-powered blender or food processor for smoothest texture.
- Can be served with crackers, bread, or fresh vegetables.
Keywords: almond pâté, almond spread, basil pâté, vegetarian appetizer, Mediterranean spread