- 200 g sunflower seeds (or almonds)
- 1 bottle (200 g) sun dried tomatoes preserved in olive oil
- Fresh milled pepper and coarse seasalt
- Dried herbs of choice, eg. thyme, garlic powder
A reliable 'work horse'
Place sunflower seeds and dried tomatoes with oil and blend till a coarse paste. Blend till smooth would be better but I didn't want to kill my old work horse. Add more olive oil if necessary.
Season with salt, pepper and dried herbs.
This bottled paste should have oil covering the entire top to prevent any growth of mold. The oil works like a natural conservation shield. As dried herbs were used, this will have a minimum shelf life of 3 weeks (or longer) if kept in the refrigerator.