Ingredients
1 cup fresh flat-leaf Italian parsley, tightly packed
1/2 cup extra virgin olive oil
3 Tbsp. hemp seeds
2 Tbsp. fresh lemon juice
2 cloves garlic
1 tsp. dried oregano
1/2 tsp. sea salt
1/4 tsp. black pepper
1/8-1/4 tsp. red pepper flakes
Directions
Combine all ingredients in the bowl of a food processor affixed with an S-blade and process until coarsely chopped. Use immediately or store in a tightly sealed glass container in the refrigerator.
Cook’s notes: Double the recipe and freeze any extra in a freezer safe container like a mason jar. Leave about 1 inch of space at the top of the container to allow sauce to expand as it freezes.