This pate’ is great on crackers, spooned in celery, mushroom caps or endive, or in tomato stacks (recipe in notes). It’s a great appetizer, snack or light lunch. The walnuts require soaking before preparing the pate’ so plan ahead. Soaking is easy, just place the nuts in a mason jar, fill with cool water and screw on the lid. Soak for 4-6 hours. 1 cup of walnuts will yield 1 1/4 cups soaked. This recipe is from “Raw Food Made Easy” by Jennifer Cornbleet.


  • 1 cup soaked raw walnuts
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon tamari
  • 1/4 teaspoon garlic powder
  • Dash salt
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced onion


  1. Place the walnuts, lemon juice, olive oil, tamari, garlic powder and salt in a food processor fitted with the S blade and process into a paste.
  2. Stop occasionally to scrape down the sides of the bowl with a spatula.
  3. Transfer to a small mixing bowl. Stir in the parsley and onion and mix well.
  4. Stored in a sealed container in the refrigerator, Walnut Pate’ will keep for 5 days. 
  5. For Curried Walnut Pate’ add 1/4 teaspoon curry powder.




To make Tomato Stacks:

Place one slice of a large ripe tomato on a plate and spread 2 tablespoons of the pate’ over it. Top with alfalfa sprouts and sliced black olives and then top with another slice of the tomato. Cut into quarters and enjoy.

Nutritional Info: 

Makes 16 servings.

Each serving is 2 tablespoons.

Nutrients per serving:  Calories: 98, Cal. from Fat:  82, Total Fat: 9.5g, Sat. Fat: 1g, Carbs: 2g, Fiber: 1g, Sugars: .5g, Protein: 2g, Sodium: 42mg, Chol: 0mg




Leave a Comment