Seed Pate


  • 1/2 cup raw sunflower seeds
  • 1 1/2 cups raw pumpkin seeds
  • 4 cups filtered water, for soaking
  • 1/3 cup olive oil
  • 1 medium garlic clove
  • 4 sprigs of thyme or oregano
  • 4 sprigs fresh dill
  • 2 tablespoons miso, preferably a chunky, hearty miso (country, chickpea, etc.)
  • 3 tablespoons fresh lemon juice
  • 1/3 - 2/3 cups nut milk or water
  • fine grain salt to taste


  1. Cover the seeds with 4 cups of water and soak for 4-6 hours, or, preferably, overnight. Strain the seeds, rinse well under running water. Drain well and place in a blender along with the olive oil, garlic, herbs, miso, lemon juice, 1/3 cup of the nut milk. 

  2. Blend until smooth, thinning with more nut milk or water if needed. Taste and adjust with a few pinches of salt, and more lemon juice if needed.

Prep Time 5 minutes
Total Time 5 minutes
Serves 12


Makes about 2 cups.