Ingredients
- 1 tablespoon hazelnuts
- ground
- 12 bunch parsley
- chopped
- 12 cup arugula
- chopped
- 3 12 ounces tofu
- 1 tablespoon lemon juice
- 1 tablespoon flax seed oil
- salt
- pepper
Instructions
- Roast nuts in a dry pan until fragrant.
- Chop tofu, place in a food processor along with the chopped parsley and arugula, lemon juice and flax seed oil.
- Process until smooth.
- Season with salt and pepper to taste and mix in the roasted nuts.
- Serve immediately or fill into airtight glass jar and pour some oil on top, close the lid and store in the fridge for up to three days.
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