Hazelnut Pate

Spoon onto leaves or tomato slices to serve, or place in bowl as a dip.


1 cup
hazelnuts (soaked 3 hours,drained, skins rubbed off if possible)
1⁄2 cup
sun-dried tomatoes (soaked; save the soaking water)
1 cup
coarsely chopped bell pepper
2 tablespoons
olive oil
2 tablespoons
lemon juice
2 tablespoons
fresh parsley
1 teaspoon
Celtic sea salt
1⁄3 cup
tomato soaking water


Place all ingredients, except soaking water, in food processor. Blend with “S” blade until smooth, adding soaking water while blending to get the desired consistency.  (Recipe♦475)