Rustic Almond and Roasted Red Pepper Pate
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Rustic Almond and Roasted Red Pepper Pate
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This delicious dip is made with roasted almonds and red peppers, sautéed onion, garlic, mushrooms, and kale, and earthy herbs. The layers of flavor make for a delicious and satisfying dip that everyone will love. It’s also a great way to sneak those greens into your diet.
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Ingredients
- 9 tablespoon extra-virgin olive oil divided, see note
- 1 cup raw almonds roasted
- 1 onion chopped
- 3 garlic cloves minced
- 1 cup mushrooms sliced
- 1 cup kale chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- salt and pepper to taste
- ¼ cup white wine see note
- 1 cup roasted red pepper Peppers packed in olive oil is best
- 3 tablespoon lemon juice
Instructions
- Roast the 1 cup of almonds in a 400°F (204°C) oven for 3 to 5 minutes, or until they release their oil and are lightly golden brown. Shake the pan halfway through roasting and watch them carefully so they don’t burn.
- Heat a large skillet on medium-high heat. When the pan is hot, add 1 tablespoon of olive oil. When the oil is hot, add the onion and 1 cup of mushrooms and sauté until the mushrooms soften and are nicely browned, approximately 7-10 minutes.
- Add the garlic, the 1 cup of kale, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and salt & pepper to taste and cook for three minutes, or until the kale is just beginning to wild.
- Deglaze the pan with the ¼ cup of white wine. Stir well to get the brown crispy bits that are stuck to the pan. This adds lots of flavor.
- Put the roasted almonds, sautéed vegetables, 1 cup roasted red peppers, 3 tbs lemon juice, and 3 tablespoon of olive oil in the food processor and begin to process. Add the remaining oil 1 tablespoon at a time or until you get to your desired consistency. We like ours thicker and more rustic, if you like a creamier, smoother texture, keep adding the oil. Add more salt and/or pepper to suit your tastes.
- Spread on toasted bread, crackers, or use as a dip for vegetables.
- Enjoy!
Notes
- If you don’t cook with oil you can use water or vegetable broth to sauté and deglaze the pan.
- You can also use water to make the pate, just note that it won’t have the same rich and creamy texture.
- You can replace the wine with vegetable broth or water to deglaze the pan, although you’ll lose some of the flavor that the wine adds.
- The Nutrition Facts are an estimate only.
Nutrition Information
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Calories
356kcal
(18%)
Carbohydrates
10g
(3%)
Protein
6g
(12%)
Fat
33g
(51%)
Saturated Fat
3g
(15%)
Cholesterol
0mg
(0%)
Sodium
326mg
(14%)
Potassium
355mg
(10%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
1235IU
(25%)
Vitamin C
29.3mg
(33%)
Calcium
102mg
(10%)
Iron
1.7mg
(9%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Calories | 356kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 0mg | 0% |
| Sodium | 326mg | 14% |
| Potassium | 355mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 1235IU | 25% |
| Vitamin C | 29.3mg | 33% |
| Calcium | 102mg | 10% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
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