The nutty seeds combined with the tangy sun-dried tomatoes and fresh basil are a wonderful taste experience. Enjoy this on crackers or bread, together with a hot soup.
Ingredients
150 g ( 5 ½ oz) sunflower seeds
70 g (2 ½ oz) sesame seeds
1 dl (½ c) sundried tomatoes
2 tbsp sundried tomato oil (from the jar)
40 g (1 ½ oz) basil, frozen
1 clove garlic
Juice of half a lemon
½ – 1 tsp salt, to taste
Instructions
Separately roast the sunflower seeds and sesame seeds in a dry frying pan over medium heat until they begin to hop and pop. Constantly stir while roasting them so they do not burn. Allow to cool completely. Mix the sunflower and sesame seeds in a food processor until they form a butter. Add the remaining ingredients. Mix until it is well blended. Keep in the refrigerator.