Surprisingly I'm yet to suffer a nervous breakdown. Cooking is helping to keep me a bit sane.
This can be a dip, spread, vegan pâté....
Keeps refrigerated for up to 3 days.
Red Nut Spread
makes approx 2 cups
50g walnuts, soaked in water overnight
50g sundried tomatoes in oil (or soaked for 1 hour), drained
100g pine nuts
1 tbsp chopped parsley
1/2 tbsp dried thyme
1/2 tbsp dried chives
3 tsbp/60ml olive oil
3 tbsp/60ml lemon juice
Place walnuts, pine nuts, tomatoes in a processor.
Purée until a rough paste forms.
Add herbs, oil, lemon juice.
Purée until combined.
Season with salt & pepper.
Serve immediately, or refrigerate until needed.
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