'Three creams, three tastes'
White bean pâté
- 2 cups white beans (cooked previously)
- 1 small lemon
- 1 garlic clove
- 4-5 tbsp natural water
- 5 tbsp olive oil
- A handful fresh thyme
- A pinch of sea salt and black pepper
Yellow pepper tapenade
- ½ yellow pepper
- 1 ½ cup green olives (without pit)
- 3 tbsp lemon juice
- Lemon zest
- 1 small garlic clove
- 3-4 tbsp olive oil
- A handful fresh thyme or oregano
- A pinch of sea salt
- 4 green kale leaves
- ½ cup mixed with unsalted almonds and pistachios (roasted previously)
- ¾ cup olive oil
- Two healthy handful fresh basil leaves
- A healthy handful fresh sage leaves
- ½ lemon
- 1 garlic clove
- Sea or mountain salt
Something that you can easily make and store in your fridge as a nice option for those moments when you don’t have the time to cook, or for those dinners when you just want to share some small plates with your friends. I like to use these creams spread over fresh vegetables or homemade seed bread and also as side dish, with a salad
White bean pâté: Squeeze the lemon. Peel and chop the garlic clove and herbs. Place and mix all the ingredients into your blender or in a big bowl, mix manually until all the ingredients combine, creating a soft but thick cream. Place the white bean pâté in a clean container with lid and keep in the fridge.
Yellow pepper tapenade: Cut the pepper, squeeze the lemon and keep some zest from it. Peel and chop the garlic. Place the green olives, lemon juice, garlic, olive oil and herbs into your food processor or blender and mix together for a couple of seconds. After you have done this, add the yellow pepper and salt and mix one more time. We want to see some yellow pepper pieces in the final tapenade, so keep this in mind while you are blending it. Transfer the tapenade into a glass jar or bowl and place it in the fridge.
Kale pesto: Shred and rinse the kale. Place it in a food processor together with the fresh herbs and mix in high speed until you get small green pieces. Transfer the greens into a bowl. Now blend the nuts and garlic. Combine using a spoon the mixed greens and nuts with the remaining ingredients. Store your kale pesto in a clean glass jar in the fridge.