Walnut, Tomato and Sage Pâté
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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
Preparation Time |
10 minutes an hour for soaking nuts |
Cooking Time | none |
Servings | 4 - 6 |
Ingredients
- 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
Method
- 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 100g |
---|---|---|
Calories |
310kcal |
598kcal |
Fat |
31.5g |
60.8g |
Protein |
4.5g |
8.7g |
Carbohydrate |
2.2g |
4.3g |
Sugars |
1.4g |
2.7g |
Fibre |
1.2g |
2.3g |
Sodium |
252mg |
486mg |
FODMAPs |
Tomatoes can be high in fructose depending on the variety e.g. cherry tomatoes. This can affect people sensitive to fructose. |
- Created on .