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Sunflower seed patè


Base recipe:

  • 1 & 1/2 cup sunflower seeds (soaked and drained)
  • 1 bunch of parsley
  • 1 large garlic clove
  • 1/4 cup of apple cider vinegar
  • 2 tsp of sea salt (or to taste)

Other options:

  • 1 carrot and/or celery stick (chopped)
  • 2 Tbsp olive oil
  • 1 Tbsp of lemon juice
  • 1 tsp of umeboshi vinegar
  • Other fresh or dried herbs (basil, oregano etc.)
  • Directions:

    Soak seeds (minimum 2hrs in warm water or max. overnight).  Drain and rinse well then add them to food processor.  Wash and chop parsley, add to food processor.  Add remaining ingredients and pulse to make a chunky patè.  To make it creamy, blend longer and add a small amount of water if needed.  Goes great on top of crackers, with veg. sticks or wrapped in romaine lettuce.