Soak the walnut halves and sunflower seeds for 1 hour before preparation.
Remove the water and place all ingredients in the blender.
Vary the speed between medium and slow to try to achieve the consistency of a pâté. You can scrape the sides of the bowl to homogenise the mixture and take breaks from time to time.
Place the pâté in your chosen container and leave to rest in the fridge for 2 hours.
When taking it out of the fridge, sprinkle with spirulina flakes for the topping.
Serve with crackers or bread. It's ready!
Notes
This pâté can be kept in the refrigerator for up to 3 days.