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
about 2 cups
shelled sunflower seeds
extra virgin olive oil
juice and zest of 1 lemon
cloves garlic, minced
fresh parsley, chopped
sea salt and black pepper to taste
chili flakes (optional)
In This Recipe
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 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.
. 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.