Categories: sides

Ingredients

• 2 cups raw sunflower seeds, soaked for 6 to 8 hours
• 1 cup chopped celery
• 1/4 cup finely diced shallots
• 2 to 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/2 to 1 teaspoon Herbamare or sea salt

Directions

1. drain and rinse the sunflower seeds in a fine mesh strainer. Place all pate ingredients into a food processor fitted with the “s” blade and pulse until desired consistency. I like mine processed until the pate is fairly smooth.

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