Vegan Pate

1. Spread the walnuts on a dry skillet over medium heat and toast for 4 to 5 minutes, stirring often, until fragrant and lightly golden, then set aside to cool.
2. Peel and finely dice the onion and garlic, then warm 2 tablespoons of the olive oil in the skillet over medium heat and saute the onion for 6 to 8 minutes until soft and translucent, adding the garlic and cumin in the last minute.
3. If using frozen peas, blanch them in boiling water for 2 minutes, then drain well; fresh peas can be steamed for about 3 minutes until just tender.
4. Add the cooled walnuts, cooked peas, sauteed onion mixture, lemon juice, salt, and black pepper to a food processor.
5. Pulse in short bursts, scraping down the sides, then drizzle in the remaining tablespoon of olive oil and blend until you reach a thick, spreadable pate with a little texture remaining.
6. Taste and adjust the salt, pepper, and lemon, then fold in the chopped parsley.
7. Transfer to a serving bowl, cover, and chill in the refrigerator for at least 1 hour so the flavors meld before serving with crackers or toasted bread.

You'll use: Frying pan / skillet · Saucepan · Blender · Food processor · Steamer