Ingredients
1 cup almonds, soaked 12 hours
1 cup sunflower seeds, soaked 4-6 hours
4-5 tablespoons water, if necessary
2 tablespoons fresh lemon juice
1/2 teaspoon salt
Fresh dill or parsley
Option: minced celery or red bell pepper
Preparation
Blend the almond and sunflower seeds in a food processor with S-blade or in a blender. When fully incorporated, add lemon juice, salt and water and process to a creamy paté. Next add dill/parsley and optional celery or bell pepper and pulse briefly.
For a smoother texture, mix all the ingredients in a bowl and use a Green Star with the homogenizing plate. (Link)
To Serve
The paté can be served atop a colourful salad, as a dip for raw vegetables, in nori rolls, tortillas or as spread on flax crackers.
*The almond and sunflower seed ratio can be easily changed to your personal liking (i.e. using more almonds than sunflower seeds or vice versa.)
*The paté in the picture is made with almonds that have had skins removed (optional).
*A nut paté will keep for 2-3 days in the fridge.
Link, Paté Biscuits
