Coarse olive, manchego cheese and pistachio pate recipe

• 100 g (3.5oz) pitted green and black olives
• 30 g (1.1oz) manchego cheese
• 30 g (1.1oz) pistachio kernels
• 50 ml (1.8fl oz) olive oil
• 0.5 lemon, juice only
• 0.5 tsp fennel seeds
• 1 pinch sweet pimenton (paprika)

1. Blend all of the ingredients into a coarse mix with the help of a food processor.
2. Serve on toast with any other ingredient you like: piquillo peppers, tuna in oil... or use as a garnish for a pan-fried fillet of sea bass or even use it as a crust for a baked leg of lamb.

black olives, manchego cheese, pistachio, olive oil, fennel seeds, sweet

Taken from www.lovefood.com/guide/recipes/28751/coarse-pat-of-mixed-olives-manchego-cheese-and-pistachios-recipe (may not work)