Ingredients

1 medium zucchini (peeled and stems removed), coarsely chopped
a handful of almonds, peeled
1 teaspoon raw almond butter
3 tablespoons extra virgin olive oil
a pinch of white pepper
a pinch of whole sea salt
1 teaspoon apple vinegar
juice of half a lemon
a few fresh basil leaves, washed and pat dried

Makes 1 small cup.

Directions

Process all ingredients in a food processor until fairly smooth. Transfer into a serving bowl or individual mini glasses and add a few drops of olive oil. Serve immediately or refrigerate until ready to use (do not prepare more than 2 hours in advance).

Thoughts, tips, ideas

This pate is delicious on crostini and crackers or paired with raw vegetables such as fennel and celery or carrot and cucumber sticks.