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Serves: 2
Total Calories: 733
Yield: 3/4 cup

1 cup soaked sunflower seed (see Raw Basics chapter)
2 tablespoons water
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon crushed garlic
1/4 teaspoon salt
dash cayenne or ground pepper
1 tablespoon minced red or green onion
2 teaspoons minced fresh dill, basil , or parsley

Equipment:
measuring cups
measuring spoons
citrus juicer or reamer
garlic press
food processor
rubber spatula
small bowl
cutting board
chef’s knife, 8-inch

Put the sunflower seeds, water, lemon juice, garlic, salt, and cayenne in a food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl. Stir in the onion and dill until well combined. Stored in a sealed container in the refrigerator, Sunflower Seed–Herb Pâté will keep for 5 days.

Pumpkin Seed–Herb Pâté: Replace the sunflower seeds with soaked pumpkin seeds (see Raw Basics chapter).

Sunflower Seed and Sun-Dried Tomato Pâté: Add 1/3 cup of soaked or oil-packed sun-dried tomatoes to the food processor along with the sunflower seeds, water, lemon juice, garlic, salt, and cayenne.

Nutritional Facts:

Serves: 2
Total Calories: 733
Calories from Fat: 594

More Recipes from the Raw Food Made Easy for 1 or 2 People Revised Cookbook:
sweet tahini mayonnaise
guacamole
mock sour cream and chive dip
olive tapenade
zucchini hummus
not tuna pâté
walnut pâté
sunflower seed–herb pâté
marinara sauce
mock peanut sauce
salsa
mango salsa
almond butter
pesto