Walnut and Lentil Pate

(yields 1 3/4 cups)

1 cup raw walnuts
1 1/2 cups cooked lentils
2 tbsp water
1 tbsp tamari or nama shoyu
2 tbsp lemon juice
1 tsp tarragon, dried
1 tsp thyme, dried
1 tsp parsley, dried
1/4-1/2 tsp onion powder (or a bit of fresh onion, chopped, if you like)
2 tbsp extra virgin olive oil

Place walnuts in a food processor and process till they’re ground finely. Add all remaining ingredients except for oil and process till smooth. You may need to scrape down the sides of the bowl a few times, and you may also need to add a little water to thin it. After the mix is well combined, add the olive oil in a thin stream with the motor running, reserving just a drizzle to top the spread with.