Sunflower Seed Spread with Parsley


Ah, Mother’s Day! I welcome the impending afternoon rain today and saw tulips and a few worms on the sidewalk as I walked the pooch. Unopened dandelions in the early morning, tucked fiercely between the cement path and side of the house looked like they were snoozing hard. Every day for the past week, the color scheme of the treetops parallel to the second-floor windows of my apartment shifts. First greys, greys and browns, then out peeked shades of yellow, and today most definitely welcomed chartreuse. Brightness and openness, everywhere. I feel like I can breathe again.

Sunflower Seed Spread with Parsley
1 cup sunflower seeds
1 and 1/2 cups boiling water
3/4 cup parsley, stems removed
1/4 to 1/2 jalapeno, ribs and seeds removed
2 tablespoons olive oil
zest of 1/2 a lemon
juice of 1/2 a lemon
1 clove garlic
1 teaspoon sea salt

Pour boiling water over the sunflower seeds–allow to sit for a half hour (or simply soak the seeds in room temperature water overnight). Drain water away, then combine the sunflower seeds and the rest of the ingredients in a blender. Blend until smooth; taste and adjust seasonings if need be (especially the jalapeno, you want this spread to have a nick kick to it). Spread upon what you desire, a wrap, a piece of meat, maybe dilute with more lemon juice for a vinaigrette to toss with salads, or dip some vegetables straight in. Whatever vessel pleases you. Serves 4-6.


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