Raw Georgia Pecan Pate with Local Seasonal Crudités

Note: This recipe needs to be started a day in advance, but requires very little last minute preparation.

2 cups of whole raw pecans
1 teaspoon sea salt
2 tablespoons white balsamic vinegar (or other mild vinegar)
1 1/2 tablespoon honey
2 tablespoon lemon juice
pepper to taste
seasonal veg of your choice (anything you can chop works)
2 tablespoons minced green garlic
Hakurei Turnips
1/2 tablespoon sweet paprika
2 tablespoon cilantro
Bok Choy


  1. Put the pecans in a bowl and add cold water till nuts are covered completely. Cover the bowl and refrigerate for 12 to 14 hours. Drain and rinse the pecans under warm water.
  2. Place the nuts in a blender with the honey, salt, vinegar and lemon juice. Blend on high for several minutes, until very smooth.
  3. Transfer to clean glass bowl.
  4. Stir in raw chopped vegetables.
  5. Spread on pita or firm, tender leafy greens like bok choy or endive.
  6. Top with a sprinkle of cilantro and sweet paprika and serve

This makes a fabulous vegetarian appetizer that is easily made gluten free by using the bok
choy leaves in place of pita.