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Hemp Seed Chimichurri


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


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.

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