How to make vegetarian spinach-walnut pate

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Every vegetarian or vegan cook should have an easy, crowd-pleasing appetizer recipe up his or her sleeve. The recipe below is my go-to for cocktail parties, cookouts or any other entertaining opportunity that requires an appetizer.
I like to serve this pate as a spread for rounds of fresh baguette or crackers or as a dip for crudité. Accompany it with glasses of crisp white wine, and it makes a great hors d’ouvre for a party or casual gathering. Feel free to change up the herbs in the mixture by using your favorite combinations.
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Cooktop Cove
Vegetarian Spinach Walnut Pate
8
10 minutes, plus 4 hours to chill
none
4 hours and 10 minutes
¾ cup walnuts, plus additional for garnish
½ cup flat-leaf parsley leaves
1 tablespoon minced fresh oregano leaves
2 tablespoons white wine vinegar
3 scallions, roughly chopped
2 garlic cloves, smashed
1 ¼ teaspoons kosher salt
¼ teaspoon freshly ground black pepper
Pinch of cayenne
1 10-ounce package frozen chopped spinach, thawed, thoroughly drained of excess water and chopped into small pieces
Line a 6-ounce ramekin with plastic wrap, leaving enough overhang over the edge to cover the filled dish.
In a food processor, combine the walnuts, parsley, oregano, vinegar, scallions, garlic, salt, pepper and cayenne along with 1/3 cup warm water, and process until smooth.
In a medium mixing bowl, combine the walnut mixture with the chopped spinach and stir to mix. Spoon the mixture into the prepared ramekin and press it down with the back of the spoon. Cover with the plastic wrap and refrigerate for at least 4 hours to set.
To serve, unmold the pate onto a serving plate. Garnish with reserved walnuts and serve with crackers, baguette slices or crudité.
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