Brazil Nut & Herb Baked Pate

This  baked brazil nut  ‘pate’  has  a wonderful creaminess. It is delicious served with warm bread and raw veg. Brazil nuts have a subtle flavour, and both the herbs and garlic are important to add complexity and interest. Try experimenting with different herbs, or a pinch of cayenne pepper if you want to spice things up. Choose the best quality virgin olive oil you can, as the peppery tang compliments the subtle creaminess of the brazil nuts very well. Brazil nuts are a concentrated source of several minerals, especially the trace mineral selenium.  1 serving of this pate will prove 575 mcg of selenium.


Selenium is an essential antioxidant mineral that boosts the function of vitamin C and vitamin E in the body, supports normal thyroid function and helps protect the body from damaging free radicals. Selenium is also necessary for the processing of the ‘detoxifying’ nutrient glutathione.

Generally it is not necessary to take a selenium supplement – selenium deficiency is believed to be extremely rare as the average person consumes enough in their diet. In fact, regularly taking more than 400 micrograms of selenium a day may be harmful to health. However, eating selenium rich foods as part of a well balanced diet is an important step for maintaining optimum nutrition and good health.

Foods rich in selenium include brazil nuts, mushrooms, cod, tuna and calf’s liver.  Selenium rich foods are also rich in a variety of other important minerals, providing synergistic nutritional benefit. Because selenium helps the body neutralise free radicals it has an important role throughout the body including the skin.

Brazil Nut Herb Baked Pate


175g raw Brazil nuts
60ml lemon juice
60ml water
4 Tbs. olive oil, divided
2 cloves garlic, peeled
1 tsp. sea salt
2 Tbs. chopped fresh parsley
2 Tbs. chopped fresh rosemary
1 Tbs. chopped fresh thyme
½ tsp. ground black pepper

Serves 6

Brazil nuts have one of the highest fat contents of all nuts, which gives this pate its rich and creamy taste and texture.


1. Place nuts in bowl, and cover with water. Refrigerate 6 hours, or overnight.

2. Preheat oven to 300°F, and coat baking sheet with cooking spray. Drain water from nuts, and place in bowl of food processor with lemon juice, 3 Tbs. oil, garlic, salt and 60ml water water. Blend 8 minutes, until smooth and creamy. Line 1-qt. bowl with clean kitchen towel, and spoon mixture in centre of towel. Bring corners and sides of towel together, and twist around mixture, forming into large, grapefruit-size ball. Squeeze to extract excess liquid.

3. Combine parsley, rosemary, thyme and pepper in bowl. Carefully unwrap pate, and coat with herbs. Place on prepared baking sheet, and bake 30 minutes, or until ball begins to crack. Transfer to platter, and drizzle with remaining oil. Serve warm or at room temperature with crackers and fresh vegetables.

Brazil Nut Nutrition Facts
Serving Size 20g
5 Servings per 100 g
4 brazil nuts per 1 serving
1 brazil nut = 5 grams

Nutrients  Per 100g

Energy 2743kJ (656Cal)
Protein  14.32g
Fat Total  66.43g
Total Carbohydrate  12.27g
Sugars  2.33g
Dietary Fibre  7.5g
Selenium 1917 µg
Sodium 3 mg
Potassium 659 mg
Magnesium 376 mg
Phosphorus 725 mg
Zinc 4.06 mg
Calcium 160 mg
Iron 2.43 mg
Copper 1.74 mg
Manganese 1.22 mg
Vitamin C – ascorbic acid 0.12 mg 0.7 mg