Vegan Walnut Sundried Tomato and Olive Pate/Dip
Hazel & Cacao: Hazel & Cacao
- 2 cup raw walnuts ( soaked overnight)
- 1 TBSP tahini
- 3 TBSP sliced pitted black olives
- 1 TBSP olive oil
- 1 small red capsicum
- ΒΌ tsp garlic powder
- 2 TBSP finely chopped sun dried tomatoes
- 2 tsp mixed mixed herbs of choice ( I used basil and oregano)
- Place all ingredients in a food processor and process until a sense paste forms.
- You may need to stop to scrape down the sides every once in a while
- Transfer into an airtight container and store in the fridge up to a week. Also stores very well in the freezer .
- Use as a pate or spread on crackers, bread as a pasta sauce or as a dip
Recipe by Talida Voinea at https://talidavoinea.au/vegan-walnut-sundried-tomato-and-olive-pate-dip/
3.5.3240