Jalapeño-Basil Dressing
#basics
#jalape
#o-basil
#dressing
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- hemp seeds/hearts ¾ cup
- jalapeño peppers 1-2
- fresh basil leaves 1 ½ cup
- medium lemons 2
- neutral-flavored oil 7 tbsp
- water 6 tbsp
- Kosher
📝
For milder heat, use just 1 pepper and remove the membranes/seeds. If you love spicy food, use 2 pepper. Can’t tolerate chile peppers at all? Use half of a small green bell pepper instead. I prefer avocado oil, though any neutral-flavored oil works. You can use extra virgin olive oil, but I recommend a light-tasting one, as the natural bitterness of most olive oils can be too strong combined with the natural bitterness of hemp seeds.
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1Prepare: hemp seeds/hearts , jalapeño peppers , fresh basil leaves , medium lemons , neutral-flavored oil , water , Kosher salt and freshly cracked black pepper.
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2In a food processor (or small-capacity blender), add the hemp seeds, jalapeño(s), basil, 1/4 cup lemon juice, the oil, water, 1 heaping teaspoon kosher salt, and black pepper to taste.
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3Blend until smooth and creamy, scraping down the sides as you go. If there isn’t enough liquid to blend or it’s too thick, add a splash of water and blend again.
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4Taste, adding lemon juice for more tang, oil for more richness, and/or salt or pepper to taste. Store in the fridge in a sealed, labeled jar or airtight container for 5 to 7 days.