Piquillo Pepper Paté

Ingredients

• 200 g canned piquillo peppers (drained weight)
• 75 g shelled walnuts
• 100 g cream cheese
• 25 g grated cheese (parmesan, grana padano, or similar)
• 1 garlic (small clove, peeled and germ removed)
• 1 tbsp fresh thyme (or 1 tsp dried thyme)
• lemon juice (a squeeze)
• 2.5 tbsp extra virgin olive oil (2 or 3 tablespoons)
• salt (to taste)
• ground black pepper (to taste)
• 4.5 chopped walnuts (for garnish; 4 or 5 units)
• cheese shavings (for garnish)
• thyme (a pinch for garnish)

Steps

1. 1

   Place the drained piquillo peppers, walnuts, cream cheese, grated cheese, garlic clove, thyme, lemon juice, and olive oil into a blender jar or food processor.

2. 2

   Blend all ingredients well until you achieve a smooth, homogeneous cream.

3. 3

   Taste the mixture and adjust salt and ground black pepper to taste.

4. 4

   Let the paté rest for 15 to 20 minutes to allow the flavors to settle.

5. 5

   Serve the paté in a bowl and garnish with the chopped walnuts, cheese shavings, a pinch of thyme, and an additional drizzle of olive oil.

6. 6

   Serve with crackers, breadsticks, toasted bread, or vegetable sticks for dipping.

Notes

You can serve it with toasted bread or vegetable crudités for a lighter option. It is important to let it rest so the flavors of the garlic and spices fully integrate.

Nutrition per serving

• appetizer
• dip
• vegetarian
• no-cook
• easy
• piquillo peppers
• snack