Ingredients
- 1 gently-packed cup cilantro leaves (some stems are okay / 20 g)
- 1 gently-packed cup flat-leaf parsley leaves (some small stems are okay / 20 g)
- 5 rounded tablespoons ripe avocado (about 100 g)
- 2 tablespoons coarsely chopped green onion (discard root end)
- 2 small garlic cloves, roughly chopped
- 3 tablespoons water
- 3 tablespoons red wine vinegar
- 1/2 tablespoon dried oregano
- 1 teaspoon lime juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper (about 5 turns)
- 1/8 teaspoon cayenne 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.