Chicken Liver and Pistachio Pate

    30 min

    I make this pate at my pub and for parties. I am asked for the recipe all the time.

    20 people made this

    Serves: 16 

    • 110g unsalted butter
    • 1/2 (40g) sachet dried onion soup mix
    • 60ml white wine
    • 450ml chicken livers, rinsed and trimmed
    • 60g shelled pistachio nuts
    • 225g cream cheese
    • 60ml water
    • onion powder to taste
    • garlic powder to taste

    Prep:20min  ›  Cook:10min  ›  Ready in:30min 

    1. In a frying pan, melt butter over medium heat. Mix in soup mix and white wine. Arrange chicken livers in pan, and cook until browned and cooked though.
    2. Place shelled pistachio nuts in food processor and pulse to grind. Add cream cheese and water; process until smooth. Add chicken livers, and process until smooth. Season to taste with onion and garlic powder. Chill.


    Find onion and garlic powder in specialty spice shops or some larger supermarkets. If you are unable to find them, feel free to omit and experiment with other seasonings if desired.

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    Reviews in English (15)


    This is the best liver pate!!! It is truly the perfect combination of ingredients, and the pistachio nuts enhance it's amazing flavor even more! I know of many other people who have tried this recipe & it remains the top pick & favorite of them all. This recipe gets all the raves & compliments that are well deserved! You would be hard-pressed to find a more perfect liver pate than this! Your dish will be the only one empty at all the parties with this recipe! P.S. - you better have recipe cards ready... because everyone will want it after trying this perfect pate! It's a winner!  -  17 Dec 2007  (Review from Allrecipes US | Canada)


    Truely yummy. I wanted something less artificial tasting so I chopped 1/2 onion and 7 garlic gloves and cooked them with wine and the livers. Outstanding!  -  11 Feb 2009  (Review from Allrecipes US | Canada)


    The pate was delicious. I would suggest using additional pistachios left whole and divide the mixture into small chafing dishes for serving before refrigerating.  -  18 Mar 2010  (Review from Allrecipes US | Canada)