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Walnut Pate

This unusual meatless pate looks rather like chicken liver pate. Its flavour is excellent when you make it with light coloured, full flavoured Alison’s Pantry Walnuts.

¼ cup olive oilWalnut Pate
2 cloves garlic, chopped
1 large onion, chopped
¼ cup celery, chopped
1 cup (100g) Alison’s Pantry Walnuts, chopped
Pinch of chilli powder
¼ tsp dried thyme
4 hard boiled eggs
½ tsp salt
Freshly ground black pepper


Heat the oil in a small frying pan, add the chopped garlic, onion and celery and cook over moderate heat until the vegetables are lightly browned. Add the chopped walnuts and continue to cook until the walnuts are brown slightly. Stir in the chili powder and thyme, remove from heat, then transfer mixture to a food processor fitted with its metal chopping blade. Process briefly then add the roughly chopped eggs, salt and pepper, and process until the mixture is fairly smooth – whatever you consider to be pate texture. Taste and adjust seasonings as desired. Serve at room temperature or chilled. Refrigerate up to 4 days.

Download PDF version: Alison Holst’s Walnut Pate