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Green kidney bean and pistachio pâté

Due to its full yet fresh flavour, this pâté is excellent as an appetiser or as part of a selection of bites served with drinks, but also as a component of a winter-themed starter. 

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Allergens and dietary requirements

  • Nuts
  • Sulphite
  • Vegan

Ingredients

150
g
pistachios
2
tbsp
olive oil
0.5
tsp
smoked paprika
100
g
sun-dried tomatoes
1
shallot, cut in rings
2
cloves
garlic
1
sprig
rosemary, finely chopped
2
sprigs
thyme, finely chopped
1
tbsp
balsamic vinegar
265
g
green kidney beans, boiled
basil
50
g
almond flour
as needed
salt and pepper

Scale recipe

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