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Author Notes: Recipe is adapted from Sarah Britton from My New Roots; Tomato-Basil Sunflower Seed Paté. 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 chili flakes. —anka
Makes about 2 cups
- 1.5 cups shelled sunflower seeds
- 1o-12 sundried tomatoes
- 2 tablespoons extra virgin olive oil
- juice and zest of 1 lemon
- 2 cloves garlic, minced
- 1/3 cup fresh parsley, chopped
- 1 tablespoon fresh dill
- 1 teaspoon honey
- 1 teaspoon tamari
- sea salt and black pepper to taste
- 1/2 teaspoon chili flakes (optional)
- Place sunflower seeds in a bowl and cover with water. Soak for at least 4 hours if possible, overnight is best. Drain and rinse.
- Pour boiling water over sundried tomatoes and soak for 20 minutes or so, until they have softened. Drain tomatoes and reserve liquid. Roughly chop tomatoes and set aside.
- . 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).
- Pate can be stored in an airtight container for up to 7 days.
- This recipe was entered in the contest for Your Best Appetizer to Share with Friends