Sunflower and Almond Paté

This is a delicious paté that can be used in many different ways and dishes, as a filling for rolls or wraps, a dip for flax crackers or crudités or in sushi rolls and much more.


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


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

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