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1 bunch parsley, stems and leaves
½ cup hemp seeds
½ cup olive oil (option to use garlic infused oil)
2 sprigs spring onion (green part only)
1 lemon, juiced
½ tsp sea salt
Freshly cracked black pepper
Place all ingredients in a blender or food processor and blend. Transfer to a jar and store in the fridge. * If the blender isn’t incorporating everything, add an extra tbsp olive oil.
BONUS TIPS: Can use as a spread topping on paleo bread/toast, or to mix through your meat and veg in your lunches and dinners.
Batching: You can double or triple this recipe & freeze it in smaller amounts to use later.