Georgeanne Brennan is a James Beard award-winning cookbook author whose most recent book with coauthor Barbara Bryant, “Pistachio,” explores a world’s worth of uses for the fabulous green nut. She is also cofounder of L’Apero les Trois in the town of Winters, where she helps cook and design recipes to pair with the tasting room’s fruit and nut-infused wines.
During summer around Winters, the Yolo County fields are abloom with sunflowers. It’s a spectacular sight — and Brennan makes ample use of that flower’s seeds in this recipe for a sunflower seed and sun-dried tomato spread.
“This spread is as versatile as it is easy to make,” she says. “Serve it with crackers, on vegetables such as zucchini or green beans, or as a topping for grilled fish or chicken. If you want a spicier version, increase the amount of chili paste.”
Makes about 3½ cups
3 cups roasted, salted sunflower seeds
24 olive oil-packed sun-dried tomatoes, coarsely chopped (reserve the oil)
Juice of 2 juicy lemons
2/3 cup fresh basil leaves, loosely packed and torn3½ tablespoons oil from tomatoes
6 to 8 tablespoons extra virgin olive oil
2 teaspoons smoked paprika
1 teaspoon sea salt
2 teaspoons Calabrian chili paste
1/2 cup water
Blend all ingredients in a food processor until smooth. The spread should have a smoky taste with a tang. Add a little more water, if it’s too stiff.
– Courtesy of L’Apero les Trois tasting room, Winters
