Almond Pate with Basil

by Monica on September 11, 2024 1 comment

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This vegan almond pâté is made with fresh basil that gives this pate a beautiful color and burst of fresh flavor. It’s the perfect spread for your next dinner party or holiday event. It also works great as a basil sandwich spread!

A bowl of almond pate made with fresh basil.

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Why make this recipe

This easy almond spread is the perfect plant-based appetizer for parties. It can be made a day or two in advance and stored in the fridge to be ready to serve. It’s packed with fresh lemon and herbs, so it tastes light and refreshing and won’t weigh you down before a meal.

This herbed pâté is a lighter fresher version of my mushroom pâté that has a meatier flavor and texture.

Ingredients and substitutions

Almonds – for the dense texture of the pate. Walnuts also work well in this recipe. Use raw unsalted nuts that have not been soaked.
Olive Oil – to add a creamy texture. You can use water instead of oil for a lower-fat version.
Garlic – for flavor.
Basil – fresh basil or vegan pesto works best.
Salt – for flavor.
Lemon Juice – for flavor and color retention if making basil pate.
Cayenne Pepper – for a little spice and pretty color.
Water – to blend it all to the correct consistency.

Helpful tools

Food Processor – you will need a food processor or a high-powered blender that is strong enough to grind nuts.

Almond pate spread on crackers on a small cutting board with basil and lemon in the background.

How to make almond Pâté

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Put the almonds in a high-powered food processor and blend until they look like almond meal.

Whole raw almonds in a food processor. — Add almonds to a food processor.

Almonds ground up small in a food processor. — Add almonds to a food processor.

Step 2 – Add a clove of garlic, 1 tbsp lemon juice, 1/4 cup olive oil, 1 cup of basil, 1/2 tsp of salt, and a dash of cayenne.

Step 3 – Blend again until creamy slowly adding up to 1/4 cup of water until you achieve the desired consistency.

Basil, garlic, lemon juice, oil, and almonds in a food processor before blending. — Add basil, garlic, olive oil, lemon juice, salt, and cayenne.

Basil almond pate in a food processor blended smooth. — Add basil, garlic, olive oil, lemon juice, salt, and cayenne.

Step 4 – Serve as a spread over crackers, fresh crusty bread, or baguette slices.

I also love to use this basil pâté as a sandwich spread with some fresh tomatoes and vegan cheese slices. It’s also delicious spread on toast or as a dressing in a tofu wrap.

Pro Tips

You can make it a day or two in advance and it will still be perfect and maybe even taste better the next day after the flavors have mixed.
Blend your nuts very well before adding any other ingredients, so they get ground up enough.
Don’t cut the recipe in half unless you have a very small food processor. If you don’t use enough nuts, your processor won’t be able to blend them. They will just fall under the blade.
The basil pate makes a beautiful green and red appetizer for Christmas if you sprinkle the top with a dash of cayenne.

Storage

Refrigerate: This almond pâté will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: It can be stored in an airtight container in the freezer for up to 3 months.

A white bowl filled with almond basil pate topped with a sprinkle of cayenne pepper.

If you love basil and vegan pesto like I do, be sure to try my creamy vegan pesto pasta, tofu pesto, vegan pesto pasta, and orzo pesto salad recipes.

More vegan spreads

If you are looking for some more vegan dips and spreads for your next party, try my vegan cheese ball, sundried tomato spread, or red pepper cashew dip.