A full-bodied thick pate bursting with flavour that reminds me of my Italian neighbourhood in Toronto. (I was trying to add a photo in the middle of a thunderstorm and the power went out! Coming soon…)

Recipe Directions

Put seeds, sundried tomatoes, fresh herbs in a food processor and pulse until grainy. Add the rest of the ingredients scraping the bowl every so often to spread the ingredients around. The result should be a thick, dense, flavourful paste, perfect for spreading on crackers, or using in collard leaves with sprouts as shown in the photo.

With some water added to thin, this would make a lovely pesto for noodles or a dressing for salad.

RAWngish teechr's Thoughts

A full-bodied thick pate bursting with flavour that reminds me of my Italian neighbourhood in Toronto. (I was trying to add a photo in the middle of a thunderstorm and the power went out! Coming soon…)

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mmm i love pepitas, very high in iron.

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