by Joan Ransley

Walnut, Tomato & Sage Pâté

Walnut, Tomato & Sage Pâté

Serves: 4-6


  • 100g sundried tomatoes in oil
  • 100g walnuts soaked in cold water for a couple of hours
  • 1 tbsp sage leaves, rinsed and chopped
  • salt and pepper to taste


  1. Place all the ingredients together with 1 to 2 tablespoons of water in the bowl of a food processor. Blend to a smooth purée.
  2. Add a little more water or oil from the sun dried tomatoes if you need to make the paste smoother. Taste the pâté and season with salt and pepper.
  3. NB A 15g portion of sun dried tomatoes contains moderate amounts of excess fructose. Sun dried tomatoes should be eaten sparingly by people who malabsorb fructose.

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