Walnut & Tamari Pate

Walnut & Tamari Pate Walnut Tamari Pate


1/4 cup butter

2 cooking onions thinly sliced (about 2 cups)

2 cloves garlic, roughly chopped

2 ½ cups walnut halves

1 tbsp fresh thyme, chopped

1 tbsp Dijon mustard

¼ cup red wine

3 tbsp Tamari

1 tbsp lemon juice

1 tbsp fresh ground pepper


In a skillet over medium low heat add the butter.  Once melted add the onions and the garlic and cook for 12-15 min. until the onions are brown and caramelized.

Add the walnuts and thyme and cook for another 3 min. stirring continually.

Add Dijon mustard and wine, scrape any brown bits that have accumulated on the bottom off the pan and let the wine reduce until there is only a tablespoon of liquid left in the pan. Add tamari and stir to coat the nuts, remove from heat.

Pour mixture into a food processor fitted with an S-blade.  Add lemon juice and process the mixture, scrapping down the sides as needed, until you have a smooth consistency.

Line 4 – ½ cup ramekins with plastic wrap, divide the pate evenly into each and  press down firmly. Cover over with plastic wrap and transfer into the fridge for a minimum of 1 hour.  The flavours take a while to fully develop, so leaving them overnight before serving is best.

Andrea Buckett

Media Food Expert, Recipe Developer, and Food Writer

Pin It on Pinterest