Almond Pulp Pate

This post is a follow-on from Almond Milk, so you can use your nutritious pulp left over from making your milk, and not feel guilty for throwing away perfectly good food away.

Perish the thought!

You need:








Your almond pulp (about a cup)

Half a red bell pepper

a small hunk of red onion (1/2 a small one, or 1/4 of a larger one. I used 1/4 of this one)

the juice of half a large lemon

one small clove of garlic (optional)

1/3 cup of extra virgin olive oil*

1/2 teaspoon sea salt

1 1/2 teaspoons dried Dill

*You could probably reduce the oil to 1/4cup, but make sure your pulp is not too dry. Anyway, don’t worry about it, it’s good for you. Embrace that oleic acid!

In a food processor, combine everything except the pulp, and the dill.

If you do not have a machine, you can hand chop.

I guess the advantage of a food processor is it releases some of the juices of the pepper and onion, making for a moister spread.

Be careful not to overprocess the onion. You want accents of onion, not a homogenised mass of onionness!

It looks like this:

But then when you stir in the pulp and dill, by hand, it becomes this:

Yeah so…… the photo isn’t exactly great….it would look better surrounded by an array of crudites or some wholesome crackers/bread, or forming part of a green wrap…..which are all ways you can use it. My youngest just eats it with a spoon!

Have a wonderful day.

2 responses to this post.

  1. It doesn’t taste like flour? I may just make this tonight!


  2. Posted by Beth on May 18, 2011 at 8:52 pm

    No, definitely not of flour! But do it with “fresh” pulp, not dried out almond flour. Let me know 🙂


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