Just two store cupboard ingredients plus a herb that grows in many gardens across the UK.
Health Benefits – good source of omega 3, vegetarian, low in fodmaps
Prep: 10 Minutes, 1 hour soaking nuts | Servings: 4 – 6
100 g sundried tomatoes in oil
100 g walnuts soaked in cold water for a couple of hours
1 tbsp sage leaves, rinsed and chopped
salt and pepper to taste
- Place all the ingredients together with 1 to 2 tablespoons of water in the bowl of a food processor.
- Blend to a smooth purée.
- Add a little more water or oil from the sun dried tomatoes if you need to make the paste smoother.
- Taste the pâté and season with salt and pepper.
NB A 15g portion of sundried tomatoes contains moderate amounts of excess fructose. Sundried tomatoes should be eaten sparingly by people who malabsorb fructose.
|Per portion (52g)
(based on 4 people)
|Per 100 g
Tomatoes can be high in fructose depending on the variety e.g. cherry tomatoes. This can affect people sensitive to fructose.
Created on 10 Dec, 2020.Print