🥘 Ingredients
- hemp seeds/hearts 1 cup
- lime juice from medium lime 3-4 tbsp
- fresh basil leaves 1 cup
- ground cumin ½ tsp
- garlic cloves 3
- jalapeño pepper 1
- nutritional yeast ¼ cup
- extra virgin olive oil 1 tbsp
- kosher salt ¾ tsp
- Freshly
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Or use fresh cilantro or flat-parsley (leaves only), but be sure to use neutral-flavored oil (such as avocado oil) instead of olive oil. If some of the other components in the meal plan also have some heat, or if you prefer a cooling-only sauce, omit the jalapeño, or use but remove the membranes and seeds.
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1Prepare: hemp seeds/hearts , lime juice from medium lime , fresh basil leaves , ground cumin , garlic cloves , jalapeño pepper , nutritional yeast , extra virgin olive oil , kosher salt , Freshly cracked black pepper to taste.
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2Soak the hemp seeds in boiling water to cover for 10 minutes .
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3While the hemp seeds soak, add all of the other ingredients to a small-capacity blender.
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4When the hemp seeds are done soaking, drain in a fine-mesh strainer and rinse with fresh water. Add to the blender. Blend, starting on low then increasing to high, until smooth and creamy, scraping down the sides as you go. If it’s too thick to blend, add 1 tablespoon (15 mL) of water at a time.
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5Taste for seasonings, adding more salt as needed, more lime juice for tang, more nutritional yeast for savoriness, or more olive oil for richness as needed.
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6Label and store in a sealed jar in the fridge for 5 to 6 days.