Vegetarian Spinach-Walnut Pate Recipe

Name: Vegetarian Spinach-Walnut Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds fresh spinach (not baby), large stems removed; 3/4 cup walnuts, plus more, chopped, for garnish; 1/2 cup loosely packed fresh cilantro leaves; 1/4 cup loosely packed fresh tarragon leaves; 1/4 cup loosely packed fresh dill fronds; 2 tablespoons white wine vinegar; 3 scallions, roughly chopped; 2 small cloves garlic, smashed; Kosher salt; 1/4 teaspoon ground coriander; Pinch cayenne pepper; 2 tablespoons pomegranate seeds; Crackers or crudites, for serving

Servings: persons

1 1/2 pounds fresh spinach (not baby), large stems removed
3/4 cup walnuts, plus more, chopped, for garnish
1/2 cup loosely packed fresh cilantro leaves
1/4 cup loosely packed fresh tarragon leaves
1/4 cup loosely packed fresh dill fronds
2 tablespoons white wine vinegar
3 scallions, roughly chopped
2 small cloves garlic, smashed
Kosher salt
1/4 teaspoon ground coriander
Pinch cayenne pepper
2 tablespoons pomegranate seeds
Crackers or crudites, for serving

1
Special equipment: 5-inch ramekin
2
Bring a large pot of water to a boil.
3
Line a 5-inch ramekin with plastic wrap, leaving at least a 2-inch overhang; smooth out the plastic in the ramekin as much as possible.
4
Add the spinach to the pot of water, stir to submerge and cook until wilted and tender, about 2 minutes.
5
Drain and let cool completely.
6
Squeeze every last drop of water out of the spinach, then finely chop.
7
Transfer to a medium bowl.
8
Process the walnuts, 1/3 cup warm water, cilantro, tarragon, dill, vinegar, scallions, garlic, 1 1/4 teaspoons salt, coriander and cayenne in a food processor until the mixture is the consistency of mayonnaise.
9
Add the walnut-herb mixture to the bowl with the spinach, and stir to combine thoroughly.
10
Spoon into the prepared ramekin, and pat down with the back of the spoon to compact.
11
Cover with the plastic overhang, and refrigerate at least 4 hours up to overnight.
12
To serve, unwrap and invert onto a serving platter.
13
Garnish with pomegranate seeds and chopped walnuts.
14
Serve with crackers or crudites.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 pounds fresh spinach (not baby), large stems removed, 3/4 cup walnuts, plus more, chopped, for garnish, 1/2 cup loosely packed fresh cilantro leaves, 1/4 cup loosely packed fresh tarragon leaves, and more.

Yes, Vegetarian Spinach-Walnut Pate falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetarian Spinach-Walnut Pate

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