Ingredients:
- 1 bunch cilantro, thick stems removed
- ⅓ cup pepita seeds, raw
- ¼ cup fresh lime juice
- ¼ cup cold filtered water
- ½ cup extra virgin olive oil
- 2 tablespoons smooth Dijon mustard
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon sea salt
Blend it up: In a food processor, combine all ingredients and blend for 30 seconds until smooth and creamy.
Store for later: Transfer the mixture to an airtight container and refrigerate for up to 1 week.