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 used about 4 or 5 tablespoons of liquid in total).
Serve and enjoy! Store in an airtight container in the fridge for up to 7 days.
Originally Submitted
11/30/2012
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