Hazelnut Pate
Spoon onto leaves or tomato slices to serve, or place in bowl as a dip.
- 1 cup hazelnuts soaked 3 hours,drained, skins rubbed off if possible
- 0.5 cup sun-dried tomatoes soaked; save the soaking water
- 1 cup coarsely chopped bell pepper
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 1 teaspoon Celtic sea salt
- 0.333333 cup tomato soaking water
Place all ingredients, except soaking water, in food processor. Blend with “S” blade until smooth, adding soaking water while blending to get the desired consistency. (Recipe♦475)