Name: Pepitas Pâté
Prep time: 10 min
Total time: 10 min
Ingredients: 1⅓ cups raw pepitas (pumpkin seed kernels); ⅓ cup pistachios; ½ cup finely chopped chives; 1 cup finely chopped cilantro; ⅓ cup lemon juice; Zest of 1 lemon; ⅓ cup olive oil; ½ teaspoon sea salt; 10 grinds black pepper

By Pascale Beale

Photos by Pascale Beale

This bright green pâté-style spread blends raw pepitas and pistachios with chives, cilantro, lemon juice, olive oil and seasoning. Serve it as a dip, spread or component for salads and vegetable dishes.

Ingredients

1⅓ cups raw pepitas (pumpkin seed kernels)
⅓ cup pistachios
½ cup finely chopped chives
1 cup finely chopped cilantro
⅓ cup lemon juice
Zest of 1 lemon
⅓ cup olive oil
½ teaspoon sea salt
10 grinds black pepper

Instructions

Chop the pepitas and pistachios in a food processor fitted with a metal blade for 2 minutes to create a coarse paste. Scrape down the sides before adding the chives and cilantro. Blitz for 1 minute. The mixture will look bright green. Scrape down the sides again. Then, with the motor running, pour in the lemon juice and olive oil and pulse until just combined. Season with the salt and pepper. Pack the pâté into a Mason jar or small bowl. Keep refrigerated. It will last for 7–10 days.