Hazelnut, Sun-dried Tomato and Fresh Herb Pâté

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  • 8 ounces toasted hazelnuts
  • 2 ounces sun-dried tomatoes
  • 1 bunch Italian parsley, chopped
  • 1/4 cup chopped fresh thyme
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh sage
  • 4 cloves garlic, minced
  • 1 cup extra virgin olive oil
  • Salt and pepper, to taste


Toast hazelnuts in a 250° F oven for 20 to 30 minutes, or until fragrant. Let cool. Remove loose skin from nuts.

Soak sun-dried tomatoes in 1 cup hot water for 30 minutes. Strain and chop tomatoes; reserve soaking water.

In a food processor, combine tomatoes, herbs, garlic, olive oil and half the reserved soaking water. Pulse until blended. Add hazelnuts and pulse until nuts are roughly ground.

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