| Ingredients: |
1 cup roasted pumpkin seeds
2 tablespoons fresh parsley, minced
3 tablespoons scallions
2 teaspoons umeboshi paste
½ cup water
|
| Directions: |
- Place all ingredients in a blender and purée until creamy.
|
| Notes: |
- Serve over steamed vegetables, salad, or noodles.
|