Zucchini and Parsley Pate

One of the main staples in raw food I have found is pate. Pate is used for dips, spreads, fillings, and sometimes thick sauces. You can create a variety of delicious and nutritious pates. This recipe I came up with when trying to decide what to do with my leftover parsley and zucchini. It’s super good! 

Zucchini and Parsley Pate
1 cup cashes
1/4 cup almonds
1/4 cup pecans
4 small zucchinis
handful flat leaf parsley (finely chopped)
1 clove garlic (minced)
sea salt (to taste)
3 T or less EVOO

Soak all the nuts for about an hour or more. Drain nuts and add them to the food processor, and briefly process. Peel and cut the zucchini’s into small pieces and add them to the food processor, along with the chopped parsley, minced garlic, and sea salt. Process until well combined. Slowly add the EVOO while processing, process until smooth but not liquid. Serve on crackers or with veggies. Store in a tightly sealed container in the refrigerator for up to two days.

Zucchini and Parsley Pate on Kate “Magic” Wood’s Fire Wizard Crackers 

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