Hazelnut, Sundried Tomato and Fresh Herb Paté

[Guest guest]

Hazelnut, Sundried Tomato and Fresh Herb Paté

 

8 ounces toasted hazelnuts

2 ounces sundried tomatoes

1 bunch Italian parsley, chopped

4 tablespoons fresh thyme, chopped

2 tablespoons fresh oregano, chopped

2 tablespoons fresh sage, chopped

4 cloves garlic, minced

1 cup organic extra-virgin olive oil

salt and pepper to taste

 

Toast the hazelnuts in the oven at 250 degrees for 10 to 15 minutes, or until

fragrant. Let cool. Remove loose skin from the nuts.. Soak the sundried tomatoes

in 1 cup of hot water for about an hour. Strain and chop the tomatoes. Reserve

the soaking water. In a food processor, combine sundried tomatoes, herbs,

garlic, olive oil and half of the reserved soaking water. Pulse in food

processor until blended. Then, add hazelnuts and pulse until nuts are roughly

ground.

Makes about 2 cups.

 

 

 

[Guest guest]

AJ

your recipes are awesome

 

--- On Thu, 3/12/09, AJ <coolcook wrote:

 

> AJ <coolcook

> Hazelnut, Sundried Tomato and Fresh Herb Paté

> Garlic-Loving-Recipes

> Thursday, March 12, 2009, 12:37 PM

> Hazelnut, Sundried Tomato and Fresh Herb Paté

>

> 8 ounces toasted hazelnuts

> 2 ounces sundried tomatoes

> 1 bunch Italian parsley, chopped

> 4 tablespoons fresh thyme, chopped

> 2 tablespoons fresh oregano, chopped

> 2 tablespoons fresh sage, chopped

> 4 cloves garlic, minced

> 1 cup organic extra-virgin olive oil

> salt and pepper to taste

>

> Toast the hazelnuts in the oven at 250 degrees for 10 to 15

> minutes, or until fragrant. Let cool. Remove loose skin from

> the nuts.. Soak the sundried tomatoes in 1 cup of hot water

> for about an hour. Strain and chop the tomatoes. Reserve the

> soaking water. In a food processor, combine sundried

> tomatoes, herbs, garlic, olive oil and half of the reserved

> soaking water. Pulse in food processor until blended. Then,

> add hazelnuts and pulse until nuts are roughly ground.

> Makes about 2 cups.

>

>

>