Chili-Lime Pistachio Pate

This is a new vegan, raw food recipe featuring Living Tree Community Food’s “Pistachio Butter”.

Living Tree Community Foods Pistachio Butter

As the Mommy of a 2 year old who LOVES personal attention I need easy, quick recipes that are also delicious, nutritious, and hopefully that both my son and I will enjoy. I mean honestly, who doesn’t want a recipe that is quick, easy and scrumptious, right? If you’re deep into raw foods and have the most complex gourmet recipes under your wings or if you’re just starting out and feel a bit overwhelmed this is one of those recipes that can easily become a go-to household favorite. The other thing I love about this recipe and pate’s in general is that they can be used in a variety of ways and can be improvised upon with the exchange of spices and veggies. If you own a dehydrator, I always enjoy taking the leftover’s (if there are any leftover’s) adding some ground chia or flax seeds (always grind your seeds fresh in a spice or clean coffee grinder), sometimes I add some other filler veggies, or soaked seeds and spread it over a teflex sheet, dehydrate and see what crunchy snack results form that little experiment. Often they turn into wonderful crackers and occasionally it doesn’t work so well. But it is fun to experiment.

On to today’s recipe (scroll to the bottom for a video):

Chili-Lime Pistachio Pate

Recipe by Chaya-Ryvka Diehl

2 Cups Chopped Red Bell
1/3 Cup Rough Chopped Scallions
1 Medium Clove Garlic
2 Cups loosely packed and rough chopped Cilantro
2 tsp. Chili Powder
¼ Cup Lime Juice
1 tsp. High Mineral Sea Salt
¼ Cup Living Tree Pistachio Butter
1 tsp. Living Tree Cumin Oil
⅓ Cup Cold Pressed Olive Oil
½ Cup +2 Tbs. Raw Pistachio’s
⅔ Cup Chopped and packed Dino Kale
¼ to ½ inch medium Jalapeno Optional

Pulse in your food processor fitted with the “s” blade attachment to desired texture/consistency.
Eat as a dip. filling for a romaine leaf, in a nori roll, or in any other way your heart desires.
Store refrigerated for up to 4 days.


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