Raw Recipes

Sunflower Seed and Sun-dried Tomato Pâté

Posted on May 08 2012 | (1) Comments
Category: Dips and Sauces

Yield: 3/4 cup, 2 servings

This light, delicately flavored pâté tastes great in a Stuffed Mushroom.

Ingredients

  • 1 cup soaked sunflower seeds
  • 1/3 cup sun-dried tomatoes, soaked for 2 hours in water and drained
  • 2 tablespoons water
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon crushed garlic
  • 1/4 teaspoon salt
  • Dash cayenne
  • 1 tablespoon minced red or green onion
  • 2 teaspoons minced fresh dill, basil, or parsley

Equipment

  • measuring cups
  • measuring spoons
  • citrus juicer or reamer
  • garlic press
  • food processor
  • rubber spatula
  • small bowl
  • cutting board
  • chef’s knife, 8-inch

Put the sunflower seeds, sun-dried tomatoes, water, lemon juice, garlic, salt, and cayenne in a food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl. Stir in the onion and dill until well combined. Stored in a sealed container in the refrigerator, Sunflower Seed–Herb Pâté will keep for 5 days.


Previous Comments

On September 21, 2017 .(JavaScript must be enabled to view this email address) said...

This is my go to travel spread for almond meal bread sandwich, crackers, veggies sticks!  I love it and so does my husband.  We are vegetarian and I’m grain free and need to eliminate most cheeses. 

Thank you, Jenny for this fabulous recipe.  In fact, I have your book and have used many other of the recipes.


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