This Dippy Green pate was made in the same week as the Blood Orange Tart when time in the kitchen was becoming more annoying than enjoyable.
This originally started off as a walnut and spinach pate that were meant to be turned elegantly into quenelles, but it didn't work out so well. The mixture was just too wet, so in a bid to rescue them, I adapted or rather enhanced the recipe.
I turned some of it into Spinach Cream Cheese. Here it is spread onto some rye crackers and then finished off with some alfalfa sprouts.
Here is the Spinach Pate au naturale.
I am sharing this with The Veg Hog is hosting #EatYourGreens Vegetarian and Vegan Blog challenge this month, so please do join in there is plenty of time. For those of you who have not participated before, please Follow this link on how to join in.
Sauteed in a little olive oil and stirred into some spaghetti pasta and garnished with some slices of olives.
Here (above) stirred in a tub of cream cheese
Smothered over some crackers for evening snacking.
Versatile Dippy Green Pate and Pesto Presto
Serves a Lot
450g fresh spinach, washed
2 cloves garlic, crushed
1 teaspoon ground coriander
1 tablespoon olive oil
2 tablespoons lemon juice
Salt and pepper to taste
Crush the garlic, then transfer to a food processor along with the walnuts, coriander and olive oil.
Blend to a coarse paste
Add the spinach and blend, adding the lemon juice and season to taste.