Recipe: Walnut Pate

You’re trying to eat less dairy and you’re having a few people over for dinner, so what can you put out for an appetizer. You don’t want the usual cheese platter, or cheese dip, so common at many dinner parties. You look in the fridge and don’t get ideas. Here’s a suggestion–look in the cupboard. If you’re following an anti-inflammation diet you’ve probably got a good supply of nuts on hand. And most likely, you’ve got walnuts. Walnuts are well-known as food that helps lower cholesterol, and Dr. Andrew Weil recommends walnuts to fight anti-inflammation. So if you’re looking for something good to make, why not try this walnut pate.  (Makes about ½ cup.)

Mushroom pate

Mushroom Pate


1 C. walnuts

1 ½  teaspoons olive oil

2 teaspoons minced shallot

2 teaspoons sherry

1 teaspoon Mirin

2 teaspoons Braggs Liquid Animos, (or substitute with Tamari, or Lite Soy).

1 tablespoon minced parsley


1.) Sauté the minced shallot in the olive oil until it is transparent. Then, remove it from the heat and allow to cool.

2.) Mince the parsley in a food processor, and then add the walnuts and process until the walnuts appear sandy, or grainy. (*You may feel more comfortable chopping the parsley by hand and then adding it, if you want to be more precise).

3.) Put the walnuts in a small bowl and add the sherry, the Mirin and the Braggs Liquid Animos. Allow it to marinate at least an hour.

Serving Suggestion: Serve with fresh toast and fresh vegetables.