Imagine a creamy, vibrant spread that captures the essence of Italian cuisine in just one bite. This Pesto and Sun-Dried Tomato Pate is not just another appetizer – it's a culinary adventure that transforms simple ingredients into a luxurious, mouth-watering experience. Whether you're hosting a dinner party or looking for a quick gourmet snack, this recipe promises to elevate your food game and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 cup sun-dried tomatoes, packed in oil
- 1/2 cup basil pesto
- 1/2 cup cream cheese
- 1/4 cup walnuts, toasted
- Salt and pepper to taste
Instructions
- Drain the sun-dried tomatoes from their oil, reserving a small amount of the oil for potential moisture adjustment.
- Toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring constantly to prevent burning. Remove from heat and let cool completely.
- In a food processor, combine the drained sun-dried tomatoes, softened cream cheese, and toasted walnuts. Pulse until the mixture begins to form a coarse, textured paste.
- Add the basil pesto to the food processor and continue to blend until the ingredients are well incorporated and a smooth, spreadable consistency is achieved.
- Taste the pate and season with salt and pepper as needed. If the mixture seems too thick, gradually add a small amount of the reserved sun-dried tomato oil to reach desired consistency.
- Transfer the pate to a serving bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to allow flavors to meld together.
- Before serving, let the pate sit at room temperature for 10-15 minutes to soften slightly. Garnish with additional chopped basil or toasted walnuts if desired.
- Serve with crusty bread, crackers, or vegetable crudités as an appetizer or spread.
Tips
- Oil Matters: Use high-quality sun-dried tomatoes packed in oil for maximum flavor depth.
- Toasting Technique: When toasting walnuts, watch them carefully and stir constantly to prevent burning – the goal is a golden, fragrant nut, not a charred one.
- Consistency is Key: If your pate seems too thick, add reserved tomato oil sparingly to achieve a smooth, spreadable texture.
- Make-Ahead Magic: This pate actually tastes better after resting in the refrigerator for a few hours, allowing flavors to meld and intensify.
- Serving Suggestion: For the best experience, let the pate sit at room temperature for 10-15 minutes before serving to soften and release its full aromatic potential.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 5g
Protein: 4g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 20mg
