Annaliisa Kapp

Summer Cilantro and Sunflower Seed Picnic Dip

CourseAppetizer, Snacks

Ingredients

1bunch fresh cilantro4 cups, roughly chopped
3 black garlic cloves(or substitute regular garlic)
1 fresh garlic clovecrushed
1tsp Lemonjuiced and zest (1of zest, 3-4 Tbsp juice)
1/2 cup olive oil
1/2 cup sunflower seedspreferably soaked overnight and rinsed
1/4tsp Grey Sea Salt
1/8tsp kelp powder

Instructions

Combine all ingredients into a blender or food processor and buzz until smooth.

Recipe Notes

Makes roughly 2 cups. Keeps in the fridge for 3-4 days.

If you’re one of those people that hates cilantro, you can substitute the same amount of Italian parsley.

Enjoy! xx