Tomato-Basil Sunflower Seed Pate Recipe

Tomato-Basil Sunflower Seed Paté Recipe

Recipe created by Sarah Britton
Oprah.com | May 29, 2012

When Sarah Britton, who writes the blog My New Roots, moved to Denmark, she set about finding a healthier alternative to the country's famous liver paté. Her answer: a tomato-basil sunflower seed spread that's rich, hearty and flavorful.

Makes 1 1/2 cups

Ingredients

1 1/2 cups shelled sunflower seeds
10 to 12 sun-dried tomatoes
2 Tbsp. extra virgin olive oil
Juice and zest of 1 lemon
1 clove garlic, minced
1/2 cup fresh basil, chopped
1 tsp. honey or agave nectar
1 tsp. tamari
Sea salt and pepper to taste

Directions

Place sunflower seeds in a bowl and cover with water. Soak for at least 4 hours if possible, overnight is best. Drain and rinse.

Pour boiling water over sundried tomatoes and soak for 20 minutes or so, until they have softened. Drain, reserving liquid. Roughly chop tomatoes and set aside.

Place all ingredients in a food processor and blend until desired consistency is reached. For a creamier texture, add tomato soaking liquid one tablespoon at a time (I use about 4 or 5 tablespoons of liquid in total).

Store in an airtight container in the refrigerator for up to 7 days.

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Printed from Oprah.com on Wednesday, May 22, 2013