Ingredients
Serves 4
- 120g peas (cooked, cooled)
- 40ml Viridian Pumpkin Seed Oil
- 2 tsp. tahini paste
- 1 tsp. Viridian D-Ribose Powder
- 2 cloves of garlic
- 1 tbsp. lemon juice
- Handful fresh basil
- Handful fresh tarragon
- Handful baby spinach
- Salt & black pepper to taste
- 20g vegan parmesan
- 4 tbsp. water (or as needed to reach desired consistency)
Method
- Place all ingredients in a food processor and blend to desired consistency.
- Top with your choice of seeds, herbs and lemon zest, as well as a drizzle of pumpkin seed oil.
- Toasting the seeds will add a richer flavour!
- Great on a baked sweet potato for lunch (add some beetroot or pickled red cabbage for extra wow!)
- Alternatively, serve with oat cakes and celery sticks as a punchy plant-powered snack!
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