Tomato-dill sunflower seed pate

By • January 8, 2016 0 Comments

0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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

Advertisement

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)
  1. Place sunflower seeds in a bowl and cover with water. Soak for at least 4 hours if possible, overnight is best. Drain and rinse.
  2. 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.
  3. . 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).
  4. Pate can be stored in an airtight container for up to 7 days.

More Great Recipes:
Beans & Legumes|Vegetables|Appetizers|Snacks