Creamy Green Seed Butter (Sunflower-Pepita Spread)

Creamy Sunflower-Pepita Butter is delicious and good for you too! I love serving it with raw veggies, chips, toasted bread; serve it any way you like it. A friend makes it and serves it with slices of carrots, celery, and a few chips for a perfect snack! The herbs may be varied - using whatever is fresh - cilantro, parsley, basil, etc. I have recreated it from the taste and here it is for you to try and enjoy!

I process this spread in a high speed blender to get the ultra-smooth texture; you may process in a food processor also but you will have a slightly chunky version. Both are great but different.

Notes: When made with fresh basil, the spread started to turn brown right away on the surfaces exposed to air. Some fresh herbs tend to oxidize and turn a little brown on the exposed areas when cut or ground; although it might look a bit unappetizing, it does not change the taste and is still quite safe to eat. Blanching the herbs produces a bright green spread that does not brown; just immerse the herbs into boiling or very hot water and immediately lift them out and plunge into ice water to stop the cooking. Drain well and proceed with the recipe.

The seeds may be sprouted - after soaking drain the water, rinse and drain thoroughly. Cover and let sit for 1 or 2 days until they begin to sprout. The seeds should be rinsed and drained thoroughly twice a day to keep them fresh and clean. Use when the seeds have just started to sprout.

Ingredients:

1/2 cup EACH Raw Pumpkin and Sunflower seeds

1 pinch Cayenne pepper or to taste

1 big bunch fresh Coriander (Cilantro) OR 2 cups Basil

1/2 tsp Sea Salt

1 Lemon

2-4 Tbsp Extra Virgin Olive Oil

Method:

Pick over the seeds and discard any discolored seeds or foreign matter; rinse with fresh water, drain and soak in plenty of fresh water for a few hours or overnight.

Remove the very end of the stems from the cilantro. Pick over the coriander leaves and discard yellowed leaves and weeds. Wash in several changes of water to clean thoroughly. 

Drain the soaked/sprouted seeds, rinse with fresh water, and drain well again.

Squeeze  the lemon and discard the rinds.

Place cayenne, cilantro, salt, Olive oil, the soaked seeds and half the lemon juice in the container of a blender; process into a puree adding a couple of tablespoons of water to help process. You may have to stop the blender and push down the ingredients into the blades a couple of times.

Taste and add more lemon juice and salt if you like. I start with 1 lemon and add more as needed.

Scrape into a clean jar, cover, and refrigerate until serving. This will last for a week to 10 days. 

Serve with fresh veggies, toasted breads, rice cakes, crackers, chips, etc. Enjoy!!