Tomato-dill sunflower seed pate

By anka
January 8, 2016
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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

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 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.
  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.

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