Author: story of a kitchen (adapted slightly from Sarah Britton on the my new roots blog)
Recipe type: appetizer
Prep time:
Total time:
Ingredients
1½ cups to 2 cups raw shelled sunflower seeds (I like 2 cups better)
10-12 sundried tomato halves [I prefer the unsalted, dry (not oil-packed) halves. Check the ingredients and see if they are salted. If so, decrease the soy sauce and/or salt you add later.]
2 tablespoons extra-virgin olive oil
juice + zest of 1 lemon
1 clove garlic, minced
½ cup fresh flat-leaf parsley or basil, chopped
1 teaspoon honey
½ teaspoon tamari or soy sauce
sea salt + pepper to taste
Instructions
Place sunflower seeds in a bowl and immerse in cool water. Soak for 4 to 8 hours. Drain and rinse.
Pour boiling water over sundried tomatoes and soak for about 20 minutes, until they have softened. Drain and reserve soaking liquid. Roughly chop and set aside.
Place all ingredients in a food processor and blend until desired consistency is reached (smooth, chunky, you decide). For a creamy texture, Sarah recommends adding tomato soaking liquid one tablespoon at a time (I used about 2 tablespoons for the consistency I wanted).
Store in an airtight container or pack into crocks (I used ramekins and covered with plastic wrap) in the fridge for up to 7 days. Serve with fresh raw vegetables or hearty bread/crackers.
Recipe by story of a kitchen at https://www.storyofakitchen.com/appetizers/tomato-sunflower-seed-pate-recipe/