Author Notes
The recipe is adapted from Sarah Britton from My New Roots; Tomato-Basil Sunflower Seed Paté. The original recipe calls for ½ cup fresh basil. I made a couple changes just because there was no fresh basil in my house; instead, I used 1/3 cup parsley, 1 tbsp dill and add 1/2 tsp of chilli flakes. —anka
Ingredients
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1.5 cups
shelled sunflower seeds
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1o-12
sundried tomatoes
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2 tablespoons
extra virgin olive oil
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juice and zest of 1 lemon
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2
cloves garlic, minced
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1/3 cup
fresh parsley, chopped
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1 tablespoon
fresh dill
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1 teaspoon
honey
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1 teaspoon
tamari
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sea salt and black pepper to taste
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1/2 teaspoon
chili flakes (optional)
Directions
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Place sunflower seeds in a bowl and cover with water. Soak for at least 4 hours if possible, overnight is best. Drain and rinse.
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Pour boiling water over sun-dried tomatoes and soak for 20 minutes or so, until they have softened. Drain tomatoes and reserve liquid. Roughly chop tomatoes and set aside.
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. Place all ingredients in a food processor and blend until desired consistency is reached. For a creamier texture, add tomato soaking liquid one tablespoon at a time (I used about 7-8 tablespoons of liquid in total).
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Pate can be stored in an airtight container for up to 7 days.
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