Sundried tomato, butterbean and pistachio pate

• Makes 2 large jam-jars full (approx 1kg) • Prep time 25 mins • Cook time 45 mins (including soaking)

This is great on a buffet table with some good bread to spread it on or in sandwiches for a picnic. The rich savouriness of the sundried tomatoes give this pate it’s really satisfying flavour. Pistachios can be expensive so you can cut costs a little by swapping in cashews in their place.

Ingredients

  • 500g pistachio kernels
  • 400g cooked butterbeans
  • 200g sundried tomatoes
  • 100g ground almonds
  • 1 red onion
  • garlic
  • 2 large sprigs rosemary
  • 4 large sprigs thyme
  • basil
  • balsamic vinegar
  • smoked paprika
  • olive oil for cooking

Method

  1. Preheat the oven to 180C. Sprinkle the pistachios with enough olive oil and smoked paprika to lightly coat them then season with a pinch of salt. Lay the pistachios on a baking tray and roast in the oven for about 7 minutes until they are lightly toasted.
  2. Pour enough boiling water over the sundried tomatoes to cover them and then set them aside to soak for 30mins.
  3. Finely dice the onion. Heat 2 tablespoons of olive oil in a heavy based pan over a moderate heat and add the onion. Allow it to cook slowly over a low heat not colouring too much. Mince five cloves of garlic and add them to the onion along with the fresh rosemary and thyme stripped from their stems and finely chopped. Season with a little salt and pepper.
  4. When the onion mix is well caramelised and is catching in the pan, add two tablespoons of balsamic vinegar. Stir the mix on the heat for a minute or so and allow the vinegar be absorbed then remove from the heat.
  5. Strain the sundried tomatoes. Now place the tomatoes, butterbeans, a handful of fresh basil leaves and the onion mixture in a food processor and blitz to a rough puree. Remove this mix from the food processor and set aside.
  6. In the food processor again roughly blitz 100g of the pistachio nuts and set aside. Next blitz the remaining 400g of pistachios as finely as possible.
  7. Combine all the ingredients and mix thoroughly. You should be left with a very stiff mixture. If it seems too wet, add some more ground almonds although be aware the pate will set a little more when chilled.
  8. Finally press the pate into a pate or terrine mould, cover and leave to chill in the fridge for a couple of hours. If you don’t have a mould, you can set the pate in a bowl or jar, or simply wrapped up in clingfilm.
  9. Serve with a good chutney and sourdough toast.

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