Recipe: Raw Sunflower Sprout Pâté

Sprouted and full of both flavor and nutrition, this vegan pate makes a delicious dip or spread. This dish is best made with sunflower seeds which have just begun to release their sprout tail.


  • 4 cups sprouted sunflower seeds
  • 2 lemons, juiced and zested
  • 3 garlic cloves, roughly chopped
  • 1 shallot, roughly chopped
  • ¼ cup extra virgin olive oil
  • ¼ cup fresh parsley leaves
  • ½ tsp. ground pepper
  • 1 tsp. sea salt, or to taste


  1. Place all ingredients in a food processor or high-powered blender. Pulse until all ingredients are roughly chopped. Scrape down the sides and continue to blend until smooth, scraping down the sides of the machine as needed.
  2. Scrape the pâté from the food processor and taste. Add additional salt as needed.
  3. Serve as a dip or a spread for raw lettuce, nori, or collard wraps.

At A Glance

PREP: 10 minutes
COOK: 20 minutes
TOTAL: 30 minutes
YIELD: Makes about 5 cups.