This recipe requires only a few simple, fresh ingredients, is easy to make and packs a huge punch with a diverse flavor profile. So of course, this sun-dried tomato and macadamia nut pâté has quickly become one of my favorite snacks to whip up. It is tasty enough to eat all by itself, but is also delicious in a wrap or tossed onto a bed of greens. I personally love it served atop fresh baby spinach. There is something really nice about the melding of the textures and it makes a perfectly light, yet satisfying lunch!
I know there is often times a misconception with macadamia nuts being unhealthy. But, in moderation, they are really quite good for you. While they are high in fat, it is primarily monounsaturated fat, which helps lower cholesterol and decreases your risk of heart disease and stroke. Macadamia nuts are also one of the only food sources that contain palmitoleic acid. Palmitoleic Acid is a type of monounsaturated fatty acid that may speed up metabolism, thus reducing the body’s ability to store fat. Sounds pretty good, right?
SUN-DRIED TOMATO + MACADAMIA NUT PâTE
- 1 cup of raw, unsalted macadamia nuts
- 2 tbsp fresh lemon juice
- ½ cup sun-dried tomatoes, rough chop
- 2 tbsp fresh parsley
- ¼ tsp himalayan sea salt
- fresh ground black pepper to taste
Place nuts and lemon juice in a food processor, blend well until you get small crumbled texture. Add sun-dried tomatoes, salt and 3/4 of the parsley and blend again until all ingredients are combined. The mixture should remain crumbly and slightly moist. Remove mixture from food processor and place in bowl, adding remaining parsley and black pepper to taste. Enjoy as a simple snack on its own, use in a wrap or place on a bed of greens for a delicious lunch!