Pistachio & Artichoke Paté

Spread on crusty bread or stir in some crème fraîche for a pasta sauce


12 Oct 2016
Yield
375g
Preparation time
5 mins
Yuki Sugiura

Ingredients

  • 80g shelled pistachios, lightly toasted
  • 15g flat-leaf parsley
  • 15g basil
  • 285g artichokes in oil, drained, but reserve the oil
  • 25g grated Parmesan
  • 1 small garlic clove, crushed

Method

  1. Place all the ingredients in a food processor and add 3-4tbsp of the oil from the artichokes. Process to a smooth paste.
  2. Taste and season with salt and freshly ground black pepper.
  3. Spoon the pâté into a sterilised jar and seal.

Click here to see the recipe for the cheese sables pictured

DIY Edible Gifts | Christmas Recipes

Top Tips

This is delicious spread on crusty bread, or stir in some crème fraîche to turn it into a sauce for pasta. You can use a jar of artichokes or buy them from the deli counter, and they can be chargrilled or not. Keep in the fridge and use within 10 days.