This is one of those recipes that everybody will be asking you for. It is so easy to make and totally vegan and gluten-free. You can either use sundried tomatoes already soaked in olive oil or soak you own- reserve the oil for the pate. You also want to soak your walnuts in water for at least 2 hours to soften them up- this soaking liquid you discard. Feel free to experiment with different herbs. I find that basil and sage are pretty mellow and go well with the raw garlic. If you or your guests aren't garlic fans, just leave it out. It is just as good. You can serve this with crackers, toast, mixed in an omelet by itself or with some fresh goat cheese, mixed into warm pasta or on sandwiches as a spread. So go ahead and mix up a big batch and enjoy!
1 cup raw walnuts, soaked at least 2 hours- up to overnight (soaking liquid discarded)
3/4 cup sun dried tomatoes soaked in olive oil (approximately 1 cup total with liquid- reserve olive for recipe)
handful fresh basil
4-5 sage leaves, more of less depending on taste preference
1-2 whole raw garlic cloves, again depending on how much garlic you like
salt and pepper for taste
Wash and soak the walnuts for at least 2 hours or up to overnight. If your sun dried tomatoes are not purchased soaked in olive oil, cover the tomatoes with just enough oil to cover them. Let them sit for at least an hour in a warm room or up to overnight to re-hydrate them. When you are ready to make your pate, drain and rinse the walnuts-discarding the soaking liquid. Add the walnuts, sun dried tomatoes and the soaking oil, herbs, garlic and salt and pepper to the bowl of a food processor. Blend the mixture until it reaches your desired consistency. Serve immediately or can be refrigerated for up to 2 weeks.