This is an archived post taken from the May 2013 edition of KrantzWellness News.
- 1 cup roasted pumpkin seeds
- 2 tablespoons fresh parsley, minced
- 3 tablespoons scallions
- 2 teaspoons umeboshi paste
- 1/2 cup water
Place all ingredients in a blender and purée until creamy.
Tip: Serve over greens, salad, or noodles.