Chestnut Pate Mediterrania

Chestnut Pate Mediterrania
Chestnuts are the star in this tangy version of a classic Mediterranean-style dip

Submitted by Candy Barnhart, Makawao, Hawaii

Honorable Mention 2015 Chestnut Recipe Contest

1 cup pitted Kalamata olives
16.5 ounce jar marinated artichoke hearts, drained and 2 tablespoons marinade reserved
2 cloves garlic, peeled and minced
1/4 cup lemon juice
1/2 teaspoon dry Italian seasoning
3 cups fresh chestnuts, roasted, shelled, peeled and coarsely chopped


Place olives, artichoke hearts, garlic, lemon juice and Italian seasoning in a food processor and process until mixture becomes a coarse paste. Add chestnuts and continue to blend until nearly smooth. Add reserved 2 tablespoons marinade and blend until creamy.

Makes 4 cups. Serves 12-16, which is great for a party since it keeps well on a buffet table. Serve with breads and/or crudites of choice.

Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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