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5 from 1 vote

Pumpkin Seed Pate

Servings: 4
Author: Laura Wood


  • 2 cups pumpkin seeds soaked for 8 hours (discard the water)
  • ¼ cup extra-virgin olive oil
  • ½ bunch cilantro
  • 1 teaspoon curry powder
  • 1 lemon juiced
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper


  • Add the pumpkin seeds, olive oil, cilantro, curry powder, lemon juice, sea salt and black pepper to a high-speed blender. Blend until smooth. Add cold water if it is too thick. Enjoy the pâté as a salad topping or stuffed into a wrap.
  • You can also use sunflower seeds instead of pumpkin seeds to make this pate.