Pate - Nutty Pate

• 2 cups red beans (cooked) or 2 cups white beans, drained (cooked)
• 1 cup walnut pieces, raw
• 1 cup cashew pieces, raw
• 2 tablespoons extra virgin olive oil
• 1 teaspoon chopped garlic
• 12 cup fresh basil leaf
• 1 -2 tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 3 tablespoons dried tomatoes (I use "Just Tomato Bits")
• 12 teaspoon salt (or to taste)
• 2 -3 tablespoons lemon juice

1. Toast nuts on a cookie sheet in 300 degree oven for 8-10 minutes.
2. Pour a small amount of hot water to cover the tomatoes and let stand while nuts are roasting, then drain, reserving the liquid.
3. Saute the garlic very briefly in the olive oil and remove from heat.
4. Put nuts, beans, oil/garlic combo, and the rest of the seasonings in a food processor with metal blade, and blend until smooth.
5. Add a little soaking liquid from tomatoes if pate is too stiff to blend.
6. Chill either in a container, or shaped into long rolls covered with plastic wrap.
7. Spread it or slice it, put it on crackers and enjoy!
8. Note: I don't really measure the seasonings when I add them.
9. The fresh basil is the most critical ingredient in terms of the flavor.
10. I'm sure different kinds of nuts would work equally well.
11. You could reduce the calories by using more beans and less nuts.
12. If you're a strict vegetarian, you can leave out the Worchestershire sauce.
13. This makes enough for a party, so you may wish to make a half batch.

red beans, walnut, cashew, extra virgin olive oil, garlic, fresh basil leaf, mustard, worcestershire sauce, tomatoes, salt, lemon juice

Taken from www.food.com/recipe/pate-nutty-pat-198389 (may not work)