Lupin pate


  • 1 jar of Agrinemus lupin 270g
  • 4 cloves of garlic
  • 5 ml lemon juice
  • 20 ml olive oil
  • 2 gr fresh herbs to taste Parsley, coriander, rosemary, lemon thyme, common mint, pennyroyal
  • 30 ml of water


  • Use lupin with shell. It is not necessary to peel.
  • Squeeze the lemon juice. Peel the garlic cloves and cut the garlic into small pieces.
  • Place lemon juice, chopped garlic, half the amount of olive oil in a container and wrap the lupin in these ingredients.
  • Grind the mixture with a grinder. Stop, wrap the mixture and continue to grind.
  • Between the 2nd or 3rd crushing action, add the remaining ingredients.
  • Grind and wrap again, grind and wrap and your pate will be ready to eat.