Herbed Pepitas Pate
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…)
1 cup raw pepitas (green pumpkin seeds)
½ cup organic sundried tomatoes
½ cup chopped cilantro
2 sprigs fresh thyme
1 sprig fresh rosemary
2 limes juiced
¼ cup grapeseed oil
1 tablespoon dulse flakes
salt and pepper to taste
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.