YieldMakes about 2 cups
1½ cup soaked macadamia nuts
1 sliced leeks
.3 yellow bell pepper
1 handful of parsley
water (enough to make desired consistency)
Blend in a food processor or good blender macadamia nuts, yellow bell pepper, and leek (I used about 1” of the leek and it had a very strong onion flavor so adjust to your taste) using enough water to reach your desired consistency. I added the parsley last so the pate wouldn’t be all green just small pieces of it. That’s it. Enjoy with carrot or just about any other veggie chip or use as filling for a lasagna or rawvioli!
Karriej's ThoughtsBy karriej
I was ispired to make this recipe at home after trying all the wonderful spouted nut pates at the raw restaurant Universo Organico in Rio de Janeiro. This was my favorite. This is not sprouted because I haven’t quite reached that level in my own raw food preperation but if you know how, I suggest go for it. Also besides being a wonderful pate I used it as filling for a lasagna because it has a kind of ricotta cheese texture and taste to me.
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