Raw Recipes

Sunflower Seed and Sun-dried Tomato Pâté

Posted on May 08 2012 | (0) 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.



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