Ingredients
1 clove
garlic, peeled
1 cup
walnut halves
1/2 t
salt
1/4 t
black pepper, freshly ground
1/4 cup
olive oil
1/4 cup
chopped parsley

Once upon a time paté was solely defined as a spread made from finely chopped liver, meat, fish, game, or whatever else was around. But these days, few of us just have a bunch of random animal bits lying around that need preserving and repurposing. Enter: alt paté.

Really any nut will do for this kind of crowd pleasing spread, and while couldn’t be easier, it certainly garners a lot of ooh’s and ahh’s. This keeps for a long while in the fridge and does supremely well on bread, fish, pasta, or by the spoonful.

Method

  1. Chop garlic in a food processor or blender
  2. Add walnut halves, salt & pepper; process until finely ground
  3. Drizzle in olive oil & add parsley; pulse until combined

**To make this into a pasta sauce, reserve 1 cup of hot pasta water, and add 1 cup whipping cream into the mixture. Toss with hot pasta and add pasta water a little at a time until you like it