Ingredients

2 bunches fresh parsley

10 leaves fresh mint leaves

1/2 of a cucumber, seeded and cut into 1" chunks

1 - 2 large garlic cloves, skin removed

1 large bulb spring onion, white part only

1 cup walnuts

5 oz package of light feta cheese or tofu

1 - 2 tbsp olive oil

1 tbsp linseed oil (optional)

1 lime, juiced

Pepper to taste

Preparation

  1. Wash parsley while keeping it in a bunch. Chop off the stems just under the last leaves.
  2. Wash mint and remove leaves from stems. Throw these two ingredients into a salad spinner and spin thoroughly.
  3. Put the parsley, mint, cucumber, garlic and onion into a food processor. Process for 1 minute, scraping down the sides every so often. Check to see if liquid is released into the bottom of the food processor. If it is, drain this away.
  4. Add the walnuts and feta (or tofu) to the above mixture and process.
  5. Add the juice from half of the lime. Process.
  6. Now, with the processor going, slowly pour in the oils, scraping down the sides in between each tbsp. You’re looking for the consistency of a fairly thick dip. So, you might decide not to put all the oil in it.
  7. Add pepper and more lime to taste.

Serve with crispy veggie sticks and whole grain crackers. Voila!