Go Back
Ro

Sunflower Seed Pâté

A sumptuous, creamy seed pâté with sun-dried tomato, lemon and basil.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course: Dip, Snack
Cuisine: Nosh Rocks
Ingredients Method Notes

Ingredients
  

  • 100 g 3/4 cup sunflower seeds, soaked overnight
  • 25 g about 5 sun-dried tomatoes, with no added oils
  • 20 ml about 1 tbsp extra virgin olive oil
  • Juice and zest of 1/2 lemon
  • 1 small clove garlic minced
  • 1 small handful fresh basil
  • 1/2 tsp tahini or ground sesame seeds
  • Salt and pepper to taste

Method
 

  1. Soak the sunflower seeds overnight, or for at least 4 hours, in water with a dash of lemon juice or vinegar.
  2. Pour boiling water over the sun-dried tomatoes and soak for 20 minutes. Keep the soaking liquid.
  3. Blend all the ingredients except the tomato soaking water in a food processor to your preferred consistency. Add a little soaking water for a softer pâté.
  4. Chill in the fridge and enjoy with seed or oat crackers.

Notes

Ro prefers organic ingredients where possible.