📝 About This Recipe
This luxurious, velvet-textured spread is a masterclass in plant-based alchemy, transforming humble sunflower seeds into a sophisticated alternative to traditional duck liver pâté. Infused with bright lemon zest, savory nutritional yeast, and a bouquet of fresh Mediterranean herbs, it offers a deeply satisfying umami profile that appeals to vegans and omnivores alike. It is the perfect sustainable, protein-rich addition to any charcuterie board or high-end appetizer spread.
🥗 Ingredients
The Base
- 2 cups Raw sunflower seeds (hulled and soaked for at least 4 hours)
- 1/4 to 1/2 cups Filtered water (added gradually for desired consistency)
Aromatics and Seasoning
- 3 tablespoons Fresh lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest (finely grated)
- 3 tablespoons Nutritional yeast (for a nutty, cheesy depth)
- 1 tablespoon Tamari or Soy Sauce (adds essential umami)
- 2 cloves Garlic (roughly chopped)
- 1 small Shallot (peeled and minced)
- 1/2 teaspoon Sea salt (adjust to taste)
- 1/4 teaspoon Smoked paprika (for a subtle hint of woodsmoke)
The Herb Garden
- 1/4 cup Fresh flat-leaf parsley (packed)
- 2 tablespoons Fresh dill (stems removed)
- 2 tablespoons Fresh chives (finely snipped)
Finishing Touches
- 2 tablespoons Extra virgin olive oil (high quality for silkiness)
- 1 tablespoon Capers (drained and chopped for garnish)
👨🍳 Instructions
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1
Begin by soaking your raw sunflower seeds in a bowl of filtered water for at least 4 hours, or ideally overnight. This softens the seeds and neutralizes phytic acid for better digestion.
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2
Drain the seeds and rinse them thoroughly under cold running water until the water runs clear. Shake off any excess moisture.
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3
Place the soaked seeds into a high-speed blender or food processor fitted with the 'S' blade.
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4
Add the lemon juice, lemon zest, nutritional yeast, tamari, chopped garlic, and minced shallot to the processor.
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5
Pulse the mixture 5-10 times to break down the seeds into a coarse meal.
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6
Scrape down the sides of the bowl with a rubber spatula to ensure even processing.
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7
With the motor running on low, slowly drizzle in the extra virgin olive oil and 1/4 cup of water. Process until the mixture begins to look creamy.
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8
Increase the speed and blend for 1-2 minutes. If the pâté is too thick or grainy, add more water one tablespoon at a time until it reaches a spreadable, mousse-like consistency.
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9
Add the sea salt, smoked paprika, parsley, and dill. Pulse several times until the herbs are finely speckled throughout the pâté but not completely pulverized.
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10
Taste the pâté. Adjust seasoning by adding more salt for depth, lemon for brightness, or nutritional yeast for richness.
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11
Transfer the pâté to a glass jar or ramekin. Smooth the top with the back of a spoon.
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12
Fold in the snipped chives by hand to maintain their vibrant color and delicate shape.
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13
Cover and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the texture to firm up slightly.
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14
Just before serving, garnish with a drizzle of olive oil and the chopped capers for a salty pop.
💡 Chef's Tips
For the smoothest texture, ensure you use a high-speed blender; a food processor will yield a slightly more rustic, chunky texture which is also delicious. If you find the flavor of raw shallots too sharp, sauté them in a teaspoon of oil for 3 minutes before adding to the mix. To keep the pâté fresh, store it in an airtight container with a thin layer of olive oil on top to prevent oxidation. Experiment with the herbs! Basil and oregano create a lovely Italian-inspired version, while cilantro and lime juice lean into a brighter, zesty profile.
🍽️ Serving Suggestions
Serve alongside warm, crusty sourdough baguette slices or artisanal rye crackers. Use as a sophisticated dip for a colorful crudité platter featuring rainbow carrots, radishes, and blanched asparagus. Spread generously on a sandwich with roasted red peppers, arugula, and pickled red onions. Pair with a crisp, dry white wine like a Sauvignon Blanc or a chilled glass of Rosé to cut through the richness of the seeds.