Coarse olive, manchego cheese and pistachio paté recipe
A coarse-textured paté which can be enjoyed as a dip, on toast, or as a garnish for larger meals.
Ingredients
- 100 g pitted green and black olives
- 30 g manchego cheese
- 30 g pistachio kernels
- 50 ml olive oil
- 0.5 lemon, juice only
- 0.5 tsp fennel seeds
- 1 pinch sweet pimentón (paprika)
- 3.5 oz pitted green and black olives
- 1.1 oz manchego cheese
- 1.1 oz pistachio kernels
- 1.8 fl oz olive oil
- 0.5 lemon, juice only
- 0.5 tsp fennel seeds
- 1 pinch sweet pimentón (paprika)
- 3.5 oz pitted green and black olives
- 1.1 oz manchego cheese
- 1.1 oz pistachio kernels
- 0.2 cup olive oil
- 0.5 lemon, juice only
- 0.5 tsp fennel seeds
- 1 pinch sweet pimentón (paprika)
Details
- Cuisine: Spanish
- Recipe Type: Snack
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Blend all of the ingredients into a coarse mix with the help of a food processor.
- Serve on toast with any other ingredient you like: piquillo peppers, tuna in oil… or use as a garnish for a pan-fried fillet of sea bass or even use it as a crust for a baked leg of lamb.
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