Wednesday, July 20, 2011

Almond pate

Makes 75-100ml. Keeps for three days in the fridge

200g whole almonds, presoaked in water overnight
75g pine nuts
2 tbsp lemon juice
2 tbsp olive oil
1 garlic clove, peeled and crushed
3 tbsp chopped fresh basil


Drain the almonds and place in a food processor with all the other ingredients and 2 tablespoons of water. Blend until smooth; you may need to scrape down the sides during the processing. Transfer to a small bowl, cover and place in the fridge until required.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.