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.