Recipe Directions

Preparation

Rinse the almonds well and pat dry. Process in a food processor for 10 seconds or so to roughly chop. Add cilantro, lemon juice, miso, nama shoyu, cayenne, cumin, garlic and ginger and process until thoroughly combined.

Taste and adjust seasonings for spice and saltiness. Store in an airtight glass jar in the fridge for up to 4 days.

Serving Suggestions

spread on nori sheets and topped with sunflower sprouts pea shoots julienne vegetables like red bell pepper and carrots and snow peas. Avoid spreading pate directly on the nori sheets because it becomes soggy quickly. If the flavors are too strong try adding a few Tbl of raw tahini or finely ground dry almonds to the mixture.

Variations

lime juice can replace the lemon juice or combine the two

add powdered wasabi to taste

try using 1/2 bunch cilantro and 1/2 bunch Italian parsley

Gorb's Thoughts

By gorb

5 minutes prep / 6-12 hours soaking. Made this when I was going thru a c-RAZY nori roll phase earlier in the year :)

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sueko's Review

Cilantro Pate
4
4 out of 5

I love cilantro and this is a wonderful recipe to showcase it's unique flavor. Unfortunately, for me, 1 tsp of cayenne is a bit too much. I like spicy, so when I saw the recipe and thought. hmmm, that sounds like a lot, but I'll try it. Ooops!, like fire. Good flavor, though. I'll make it again and just cut down on the cayenne, maybe bump up the garlic. BTW, you don't have to peel the ginger if you're using a food processor, just scrub it well.Thanks gorb.

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ooh! cilantro is my all time fave! I can't wait to give this a whirl.

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Mmm..I love cilantro!

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