1gently-packed cupcilantro leaves(some stems are okay / 20 g)
1gently-packed cupflat-leaf parsley leaves(some small stems are okay / 20 g)
5rounded tablespoonsripe avocado(about 100 g)
2tablespoonscoarsely chopped green onion(discard root end)
2smallgarlic cloves, roughly chopped
3tablespoonswater
3tablespoonsred wine vinegar
1/2tablespoondried oregano
1teaspoonlime juice
1/4teaspoonsalt
1/8teaspoonblack pepper(about 5 turns)
1/8teaspooncayenne powder
Instructions
Place all of the ingredients into your food processor bowl and blend well, scraping down the sides of your bowl as needed, until super creamy and smooth.
Store in an airtight container in your fridge.
Notes
Click here to pick up the recipe for the perfectly baked tempeh pictured in the last photo.