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Fresh Pea and Toasted Walnut Pâté

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  • 1 cup fresh or frozen sweet peas
  • 2 tsp olive oil
  • 2 T chopped shallots (about 6)
  • 1 hard-cooked egg
  • 1/3 cup toasted walnuts
  • 8 small pimento-stuffed olives
  • 1 tsp chopped fresh thyme
  • 2 to 3 T mayonnaise
  • Pinch of cayenne pepper
  • 1 T freshly squeezed lemon juice
  • Salt and freshly ground pepper

Cook or steam peas until tender. Cool. In small skillet heat oil, add shallots and sauté until softened. In a food processor or with a food chopper, process or finely chop peas, cooked shallots, egg, walnuts, olives, and thyme until roughly pureed. Remove to a bowl; mix in enough mayonnaise to hold mixture together. Stir in cayenne, lemon juice, salt and pepper to taste. Serve as an appetizer with crackers or as a dip.


Makes about 1 cup

 

 

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Cook or steam peas until tender. Cool. In small skillet heat oil, add shallots and sauté until softened. In a food processor or with a food chopper, process or finely chop peas, cooked shallots, egg, walnuts, olives, and thyme until roughly pureed. Remove to a bowl; mix in enough mayonnaise to hold mixture together. Stir in cayenne, lemon juice, salt and pepper to taste. Serve as an appetizer with crackers or as a dip.


Makes about 1 cup

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive