Garlic Ginger Pumpkin Seed Sauce

A few nights ago we attempted this recipe from My New Roots. The recipe didn't turn out too well for us (sweet potatoes severely under-cooked and broccoli over-cooked), but the dressing recipe was so awesome that I wanted to repost it here. It's very garlicky and nutty (I added extra garlic to the original recipe and simplified the recipe slightly in the version below). It is so good, and I think it will taste great on pretty much all vegetables, raw or cooked!

Garlic-Ginger Pumpkin Seed Sauce


from mynewroots.org

Makes 2 cups



Ingredients:


1 cup toasted or sprouted pumpkin seeds
 (if you buy raw pumpkin seeds, look at the original recipe for instructions on toasting them. I bought the sprouted salted ones from the bulk department at the Co-op)

4 cloves garlic


2 inch piece of fresh ginger


1 Tbsp maple syrup


3 Tbsp olive oil


1 Tbsp apple cider vinegar


3 Tbsp lemon juice


¾ water


¾ tsp fine grain sea salt


¼ tsp black pepper


cayenne to taste

Directions

In a food processor, pulse to mince garlic and ginger. Add pumpkin seeds and blend on high until sand-textured. Add remaining ingredients and blend, scraping down the sides periodically. Store in an airtight glass container in the refrigerator for up to five days.